Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 701 +
Ingredients
350½ aubergine 29 3/14 cup miso 116⅚ tbsp sake (optional) 233⅔ tbsp mirin 116⅚ tbsp sugar (optional)
Method
Checkerboard score 350½ 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 3/14 cup miso, 116⅚ tbsp sake (optional), 233⅔ tbsp mirin and 116⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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