Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 707 +
Ingredients
353½ aubergine 29 6/13 cup miso 117⅚ tbsp sake (optional) 235⅔ tbsp mirin 117⅚ tbsp sugar (optional)
Method
Checkerboard score 353½ 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 6/13 cup miso, 117⅚ tbsp sake (optional), 235⅔ tbsp mirin and 117⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: