Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 787 +
Ingredients
393½ aubergine 32 11/14 cup miso 131⅙ tbsp sake (optional) 262⅓ tbsp mirin 131⅙ tbsp sugar (optional)
Method
Checkerboard score 393½ 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 11/14 cup miso, 131⅙ tbsp sake (optional), 262⅓ tbsp mirin and 131⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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