Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 748 +
Ingredients
374 aubergine 31⅙ cup miso 124⅔ tbsp sake (optional) 249⅓ tbsp mirin 124⅔ tbsp sugar (optional)
Method
Checkerboard score 374 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 31⅙ cup miso, 124⅔ tbsp sake (optional), 249⅓ tbsp mirin and 124⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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