Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 858 +
Ingredients
429 aubergine 35¾ cup miso 143 tbsp sake (optional) 286 tbsp mirin 143 tbsp sugar (optional)
Method
Checkerboard score 429 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 35¾ cup miso, 143 tbsp sake (optional), 286 tbsp mirin and 143 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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