Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 675 +
Ingredients
337½ aubergine 28⅛ cup miso 112½ tbsp sake (optional) 225 tbsp mirin 112½ tbsp sugar (optional)
Method
Checkerboard score 337½ 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 28⅛ cup miso, 112½ tbsp sake (optional), 225 tbsp mirin and 112½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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