Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 726 +
Ingredients
363 aubergine 30¼ cup miso 121 tbsp sake (optional) 242 tbsp mirin 121 tbsp sugar (optional)
Method
Checkerboard score 363 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 30¼ cup miso, 121 tbsp sake (optional), 242 tbsp mirin and 121 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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