Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 779 +
Ingredients
389½ aubergine 32 6/13 cup miso 129⅚ tbsp sake (optional) 259⅔ tbsp mirin 129⅚ tbsp sugar (optional)
Method
Checkerboard score 389½ 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 32 6/13 cup miso, 129⅚ tbsp sake (optional), 259⅔ tbsp mirin and 129⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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