Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 808 +
Ingredients
404 aubergine 33⅔ cup miso 134⅔ tbsp sake (optional) 269⅓ tbsp mirin 134⅔ tbsp sugar (optional)
Method
Checkerboard score 404 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 33⅔ cup miso, 134⅔ tbsp sake (optional), 269⅓ tbsp mirin and 134⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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