Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 737 +
Ingredients
368½ aubergine 30 5/7 cup miso 122⅚ tbsp sake (optional) 245⅔ tbsp mirin 122⅚ tbsp sugar (optional)
Method
Checkerboard score 368½ 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 5/7 cup miso, 122⅚ tbsp sake (optional), 245⅔ tbsp mirin and 122⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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