Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 764 +
Ingredients
382 aubergine 31⅚ cup miso 127⅓ tbsp sake (optional) 254⅔ tbsp mirin 127⅓ tbsp sugar (optional)
Method
Checkerboard score 382 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 31⅚ cup miso, 127⅓ tbsp sake (optional), 254⅔ tbsp mirin and 127⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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