Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 666 +
Ingredients
333 aubergine 27¾ cup miso 111 tbsp sake (optional) 222 tbsp mirin 111 tbsp sugar (optional)
Method
Checkerboard score 333 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 27¾ cup miso, 111 tbsp sake (optional), 222 tbsp mirin and 111 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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