Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 813 +
Ingredients
406½ aubergine 33⅞ cup miso 135½ tbsp sake (optional) 271 tbsp mirin 135½ tbsp sugar (optional)
Method
Checkerboard score 406½ 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 33⅞ cup miso, 135½ tbsp sake (optional), 271 tbsp mirin and 135½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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