Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 800 +
Ingredients
400 aubergine 33⅓ cup miso 133⅓ tbsp sake (optional) 266⅔ tbsp mirin 133⅓ tbsp sugar (optional)
Method
Checkerboard score 400 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 33⅓ cup miso, 133⅓ tbsp sake (optional), 266⅔ tbsp mirin and 133⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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