Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 832 +
Ingredients
416 aubergine 34⅔ cup miso 138⅔ tbsp sake (optional) 277⅓ tbsp mirin 138⅔ tbsp sugar (optional)
Method
Checkerboard score 416 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 34⅔ cup miso, 138⅔ tbsp sake (optional), 277⅓ tbsp mirin and 138⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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