Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 831 +
Ingredients
415½ aubergine 34⅝ cup miso 138½ tbsp sake (optional) 277 tbsp mirin 138½ tbsp sugar (optional)
Method
Checkerboard score 415½ 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 34⅝ cup miso, 138½ tbsp sake (optional), 277 tbsp mirin and 138½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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