Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 783 +
Ingredients
391½ aubergine 32⅝ cup miso 130½ tbsp sake (optional) 261 tbsp mirin 130½ tbsp sugar (optional)
Method
Checkerboard score 391½ 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 32⅝ cup miso, 130½ tbsp sake (optional), 261 tbsp mirin and 130½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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