Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 876 +
Ingredients
438 aubergine 36½ cup miso 146 tbsp sake (optional) 292 tbsp mirin 146 tbsp sugar (optional)
Method
Checkerboard score 438 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 36½ cup miso, 146 tbsp sake (optional), 292 tbsp mirin and 146 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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