Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 712 +
Ingredients
356 aubergine 29⅔ cup miso 118⅔ tbsp sake (optional) 237⅓ tbsp mirin 118⅔ tbsp sugar (optional)
Method
Checkerboard score 356 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 29⅔ cup miso, 118⅔ tbsp sake (optional), 237⅓ tbsp mirin and 118⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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