Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 659 +
Ingredients
329½ aubergine 27 6/13 cup miso 109⅚ tbsp sake (optional) 219⅔ tbsp mirin 109⅚ tbsp sugar (optional)
Method
Checkerboard score 329½ 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 27 6/13 cup miso, 109⅚ tbsp sake (optional), 219⅔ tbsp mirin and 109⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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