Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 848 +
Ingredients
424 aubergine 35⅓ cup miso 141⅓ tbsp sake (optional) 282⅔ tbsp mirin 141⅓ tbsp sugar (optional)
Method
Checkerboard score 424 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 35⅓ cup miso, 141⅓ tbsp sake (optional), 282⅔ tbsp mirin and 141⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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