Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 656 +
Ingredients
328 aubergine 27⅓ cup miso 109⅓ tbsp sake (optional) 218⅔ tbsp mirin 109⅓ tbsp sugar (optional)
Method
Checkerboard score 328 aubergine Heat oil in pan and brown the skin-side of the eggplants (few minutes) Flip them and cook with a lid on for 3-4 minutes Combine 27⅓ cup miso, 109⅓ tbsp sake (optional), 218⅔ tbsp mirin and 109⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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