Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 852 +
Ingredients
426 aubergine 35½ cup miso 142 tbsp sake (optional) 284 tbsp mirin 142 tbsp sugar (optional)
Method
Checkerboard score 426 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 35½ cup miso, 142 tbsp sake (optional), 284 tbsp mirin and 142 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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