Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 760 +
Ingredients
380 aubergine 31⅔ cup miso 126⅔ tbsp sake (optional) 253⅓ tbsp mirin 126⅔ tbsp sugar (optional)
Method
Checkerboard score 380 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 31⅔ cup miso, 126⅔ tbsp sake (optional), 253⅓ tbsp mirin and 126⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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