Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 691 +
Ingredients
345½ aubergine 28 11/14 cup miso 115⅙ tbsp sake (optional) 230⅓ tbsp mirin 115⅙ tbsp sugar (optional)
Method
Checkerboard score 345½ 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 28 11/14 cup miso, 115⅙ tbsp sake (optional), 230⅓ tbsp mirin and 115⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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