Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 711 +
Ingredients
355½ aubergine 29⅝ cup miso 118½ tbsp sake (optional) 237 tbsp mirin 118½ tbsp sugar (optional)
Method
Checkerboard score 355½ 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 29⅝ cup miso, 118½ tbsp sake (optional), 237 tbsp mirin and 118½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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