Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 803 +
Ingredients
401½ aubergine 33 6/13 cup miso 133⅚ tbsp sake (optional) 267⅔ tbsp mirin 133⅚ tbsp sugar (optional)
Method
Checkerboard score 401½ 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 33 6/13 cup miso, 133⅚ tbsp sake (optional), 267⅔ tbsp mirin and 133⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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