Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 678 +
Ingredients
339 aubergine 28¼ cup miso 113 tbsp sake (optional) 226 tbsp mirin 113 tbsp sugar (optional)
Method
Checkerboard score 339 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 28¼ cup miso, 113 tbsp sake (optional), 226 tbsp mirin and 113 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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