Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 668 +
Ingredients
334 aubergine 27⅚ cup miso 111⅓ tbsp sake (optional) 222⅔ tbsp mirin 111⅓ tbsp sugar (optional)
Method
Checkerboard score 334 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 27⅚ cup miso, 111⅓ tbsp sake (optional), 222⅔ tbsp mirin and 111⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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