Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 828 +
Ingredients
414 aubergine 34½ cup miso 138 tbsp sake (optional) 276 tbsp mirin 138 tbsp sugar (optional)
Method
Checkerboard score 414 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 34½ cup miso, 138 tbsp sake (optional), 276 tbsp mirin and 138 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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