Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 830 +
Ingredients
415 aubergine 34 7/12 cup miso 138⅓ tbsp sake (optional) 276⅔ tbsp mirin 138⅓ tbsp sugar (optional)
Method
Checkerboard score 415 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 34 7/12 cup miso, 138⅓ tbsp sake (optional), 276⅔ tbsp mirin and 138⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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