Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 820 +
Ingredients
410 aubergine 34⅙ cup miso 136⅔ tbsp sake (optional) 273⅓ tbsp mirin 136⅔ tbsp sugar (optional)
Method
Checkerboard score 410 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 34⅙ cup miso, 136⅔ tbsp sake (optional), 273⅓ tbsp mirin and 136⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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