Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 788 +
Ingredients
394 aubergine 32⅚ cup miso 131⅓ tbsp sake (optional) 262⅔ tbsp mirin 131⅓ tbsp sugar (optional)
Method
Checkerboard score 394 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 32⅚ cup miso, 131⅓ tbsp sake (optional), 262⅔ tbsp mirin and 131⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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