Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 671 +
Ingredients
335½ aubergine 27 15/16 cup miso 111⅚ tbsp sake (optional) 223⅔ tbsp mirin 111⅚ tbsp sugar (optional)
Method
Checkerboard score 335½ 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 15/16 cup miso, 111⅚ tbsp sake (optional), 223⅔ tbsp mirin and 111⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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