Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 781 +
Ingredients
390½ aubergine 32 7/13 cup miso 130⅙ tbsp sake (optional) 260⅓ tbsp mirin 130⅙ tbsp sugar (optional)
Method
Checkerboard score 390½ 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 7/13 cup miso, 130⅙ tbsp sake (optional), 260⅓ tbsp mirin and 130⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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