Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 716 +
Ingredients
358 aubergine 29⅚ cup miso 119⅓ tbsp sake (optional) 238⅔ tbsp mirin 119⅓ tbsp sugar (optional)
Method
Checkerboard score 358 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 29⅚ cup miso, 119⅓ tbsp sake (optional), 238⅔ tbsp mirin and 119⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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