Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 849 +
Ingredients
424½ aubergine 35⅜ cup miso 141½ tbsp sake (optional) 283 tbsp mirin 141½ tbsp sugar (optional)
Method
Checkerboard score 424½ 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 35⅜ cup miso, 141½ tbsp sake (optional), 283 tbsp mirin and 141½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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