Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 676 +
Ingredients
338 aubergine 28⅙ cup miso 112⅔ tbsp sake (optional) 225⅓ tbsp mirin 112⅔ tbsp sugar (optional)
Method
Checkerboard score 338 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 28⅙ cup miso, 112⅔ tbsp sake (optional), 225⅓ tbsp mirin and 112⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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