Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 749 +
Ingredients
374½ aubergine 31 3/14 cup miso 124⅚ tbsp sake (optional) 249⅔ tbsp mirin 124⅚ tbsp sugar (optional)
Method
Checkerboard score 374½ 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 3/14 cup miso, 124⅚ tbsp sake (optional), 249⅔ tbsp mirin and 124⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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