Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 681 +
Ingredients
340½ aubergine 28⅜ cup miso 113½ tbsp sake (optional) 227 tbsp mirin 113½ tbsp sugar (optional)
Method
Checkerboard score 340½ 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 28⅜ cup miso, 113½ tbsp sake (optional), 227 tbsp mirin and 113½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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