Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 791 +
Ingredients
395½ aubergine 32 15/16 cup miso 131⅚ tbsp sake (optional) 263⅔ tbsp mirin 131⅚ tbsp sugar (optional)
Method
Checkerboard score 395½ 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 15/16 cup miso, 131⅚ tbsp sake (optional), 263⅔ tbsp mirin and 131⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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