Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 763 +
Ingredients
381½ aubergine 31 11/14 cup miso 127⅙ tbsp sake (optional) 254⅓ tbsp mirin 127⅙ tbsp sugar (optional)
Method
Checkerboard score 381½ 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 11/14 cup miso, 127⅙ tbsp sake (optional), 254⅓ tbsp mirin and 127⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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