Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 721 +
Ingredients
360½ aubergine 30 1/16 cup miso 120⅙ tbsp sake (optional) 240⅓ tbsp mirin 120⅙ tbsp sugar (optional)
Method
Checkerboard score 360½ 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 30 1/16 cup miso, 120⅙ tbsp sake (optional), 240⅓ tbsp mirin and 120⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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