Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 736 +
Ingredients
368 aubergine 30⅔ cup miso 122⅔ tbsp sake (optional) 245⅓ tbsp mirin 122⅔ tbsp sugar (optional)
Method
Checkerboard score 368 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 30⅔ cup miso, 122⅔ tbsp sake (optional), 245⅓ tbsp mirin and 122⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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