Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 771 +
Ingredients
385½ aubergine 32⅛ cup miso 128½ tbsp sake (optional) 257 tbsp mirin 128½ tbsp sugar (optional)
Method
Checkerboard score 385½ 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 32⅛ cup miso, 128½ tbsp sake (optional), 257 tbsp mirin and 128½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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