Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 725 +
Ingredients
362½ aubergine 30 3/14 cup miso 120⅚ tbsp sake (optional) 241⅔ tbsp mirin 120⅚ tbsp sugar (optional)
Method
Checkerboard score 362½ 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 3/14 cup miso, 120⅚ tbsp sake (optional), 241⅔ tbsp mirin and 120⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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