Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 835 +
Ingredients
417½ aubergine 34 11/14 cup miso 139⅙ tbsp sake (optional) 278⅓ tbsp mirin 139⅙ tbsp sugar (optional)
Method
Checkerboard score 417½ 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 11/14 cup miso, 139⅙ tbsp sake (optional), 278⅓ tbsp mirin and 139⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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