Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 814 +
Ingredients
407 aubergine 33 11/12 cup miso 135⅔ tbsp sake (optional) 271⅓ tbsp mirin 135⅔ tbsp sugar (optional)
Method
Checkerboard score 407 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 11/12 cup miso, 135⅔ tbsp sake (optional), 271⅓ tbsp mirin and 135⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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