Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 853 +
Ingredients
426½ aubergine 35 7/13 cup miso 142⅙ tbsp sake (optional) 284⅓ tbsp mirin 142⅙ tbsp sugar (optional)
Method
Checkerboard score 426½ 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 7/13 cup miso, 142⅙ tbsp sake (optional), 284⅓ tbsp mirin and 142⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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