Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 657 +
Ingredients
328½ aubergine 27⅜ cup miso 109½ tbsp sake (optional) 219 tbsp mirin 109½ tbsp sugar (optional)
Method
Checkerboard score 328½ 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 27⅜ cup miso, 109½ tbsp sake (optional), 219 tbsp mirin and 109½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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