Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 867 +
Ingredients
433½ aubergine 36⅛ cup miso 144½ tbsp sake (optional) 289 tbsp mirin 144½ tbsp sugar (optional)
Method
Checkerboard score 433½ 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 36⅛ cup miso, 144½ tbsp sake (optional), 289 tbsp mirin and 144½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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