Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 815 +
Ingredients
407½ aubergine 33 15/16 cup miso 135⅚ tbsp sake (optional) 271⅔ tbsp mirin 135⅚ tbsp sugar (optional)
Method
Checkerboard score 407½ 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 15/16 cup miso, 135⅚ tbsp sake (optional), 271⅔ tbsp mirin and 135⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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