Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 851 +
Ingredients
425½ aubergine 35 6/13 cup miso 141⅚ tbsp sake (optional) 283⅔ tbsp mirin 141⅚ tbsp sugar (optional)
Method
Checkerboard score 425½ 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 6/13 cup miso, 141⅚ tbsp sake (optional), 283⅔ tbsp mirin and 141⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: