Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 872 +
Ingredients
436 aubergine 36⅓ cup miso 145⅓ tbsp sake (optional) 290⅔ tbsp mirin 145⅓ tbsp sugar (optional)
Method
Checkerboard score 436 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 36⅓ cup miso, 145⅓ tbsp sake (optional), 290⅔ tbsp mirin and 145⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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