Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 663 +
Ingredients
331½ aubergine 27⅝ cup miso 110½ tbsp sake (optional) 221 tbsp mirin 110½ tbsp sugar (optional)
Method
Checkerboard score 331½ 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 27⅝ cup miso, 110½ tbsp sake (optional), 221 tbsp mirin and 110½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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