Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 789 +
Ingredients
394½ aubergine 32⅞ cup miso 131½ tbsp sake (optional) 263 tbsp mirin 131½ tbsp sugar (optional)
Method
Checkerboard score 394½ 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 32⅞ cup miso, 131½ tbsp sake (optional), 263 tbsp mirin and 131½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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