Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 844 +
Ingredients
422 aubergine 35⅙ cup miso 140⅔ tbsp sake (optional) 281⅓ tbsp mirin 140⅔ tbsp sugar (optional)
Method
Checkerboard score 422 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 35⅙ cup miso, 140⅔ tbsp sake (optional), 281⅓ tbsp mirin and 140⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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