Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 819 +
Ingredients
409½ aubergine 34⅛ cup miso 136½ tbsp sake (optional) 273 tbsp mirin 136½ tbsp sugar (optional)
Method
Checkerboard score 409½ 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 34⅛ cup miso, 136½ tbsp sake (optional), 273 tbsp mirin and 136½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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