Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 847 +
Ingredients
423½ aubergine 35 2/7 cup miso 141⅙ tbsp sake (optional) 282⅓ tbsp mirin 141⅙ tbsp sugar (optional)
Method
Checkerboard score 423½ 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 35 2/7 cup miso, 141⅙ tbsp sake (optional), 282⅓ tbsp mirin and 141⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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