Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 824 +
Ingredients
412 aubergine 34⅓ cup miso 137⅓ tbsp sake (optional) 274⅔ tbsp mirin 137⅓ tbsp sugar (optional)
Method
Checkerboard score 412 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 34⅓ cup miso, 137⅓ tbsp sake (optional), 274⅔ tbsp mirin and 137⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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