Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 694 +
Ingredients
347 aubergine 28 11/12 cup miso 115⅔ tbsp sake (optional) 231⅓ tbsp mirin 115⅔ tbsp sugar (optional)
Method
Checkerboard score 347 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 11/12 cup miso, 115⅔ tbsp sake (optional), 231⅓ tbsp mirin and 115⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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