Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 697 +
Ingredients
348½ aubergine 29 1/16 cup miso 116⅙ tbsp sake (optional) 232⅓ tbsp mirin 116⅙ tbsp sugar (optional)
Method
Checkerboard score 348½ 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 29 1/16 cup miso, 116⅙ tbsp sake (optional), 232⅓ tbsp mirin and 116⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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