Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 870 +
Ingredients
435 aubergine 36¼ cup miso 145 tbsp sake (optional) 290 tbsp mirin 145 tbsp sugar (optional)
Method
Checkerboard score 435 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 36¼ cup miso, 145 tbsp sake (optional), 290 tbsp mirin and 145 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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