Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 745 +
Ingredients
372½ aubergine 31 1/16 cup miso 124⅙ tbsp sake (optional) 248⅓ tbsp mirin 124⅙ tbsp sugar (optional)
Method
Checkerboard score 372½ 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 31 1/16 cup miso, 124⅙ tbsp sake (optional), 248⅓ tbsp mirin and 124⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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