Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 693 +
Ingredients
346½ aubergine 28⅞ cup miso 115½ tbsp sake (optional) 231 tbsp mirin 115½ tbsp sugar (optional)
Method
Checkerboard score 346½ 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 28⅞ cup miso, 115½ tbsp sake (optional), 231 tbsp mirin and 115½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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