Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 708 +
Ingredients
354 aubergine 29½ cup miso 118 tbsp sake (optional) 236 tbsp mirin 118 tbsp sugar (optional)
Method
Checkerboard score 354 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 29½ cup miso, 118 tbsp sake (optional), 236 tbsp mirin and 118 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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