Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 784 +
Ingredients
392 aubergine 32⅔ cup miso 130⅔ tbsp sake (optional) 261⅓ tbsp mirin 130⅔ tbsp sugar (optional)
Method
Checkerboard score 392 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 32⅔ cup miso, 130⅔ tbsp sake (optional), 261⅓ tbsp mirin and 130⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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