Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 692 +
Ingredients
346 aubergine 28⅚ cup miso 115⅓ tbsp sake (optional) 230⅔ tbsp mirin 115⅓ tbsp sugar (optional)
Method
Checkerboard score 346 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 28⅚ cup miso, 115⅓ tbsp sake (optional), 230⅔ tbsp mirin and 115⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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