Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 790 +
Ingredients
395 aubergine 32 11/12 cup miso 131⅔ tbsp sake (optional) 263⅓ tbsp mirin 131⅔ tbsp sugar (optional)
Method
Checkerboard score 395 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 11/12 cup miso, 131⅔ tbsp sake (optional), 263⅓ tbsp mirin and 131⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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