Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 735 +
Ingredients
367½ aubergine 30⅝ cup miso 122½ tbsp sake (optional) 245 tbsp mirin 122½ tbsp sugar (optional)
Method
Checkerboard score 367½ 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 30⅝ cup miso, 122½ tbsp sake (optional), 245 tbsp mirin and 122½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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