Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 729 +
Ingredients
364½ aubergine 30⅜ cup miso 121½ tbsp sake (optional) 243 tbsp mirin 121½ tbsp sugar (optional)
Method
Checkerboard score 364½ 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 30⅜ cup miso, 121½ tbsp sake (optional), 243 tbsp mirin and 121½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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