Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 878 +
Ingredients
439 aubergine 36 7/12 cup miso 146⅓ tbsp sake (optional) 292⅔ tbsp mirin 146⅓ tbsp sugar (optional)
Method
Checkerboard score 439 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 36 7/12 cup miso, 146⅓ tbsp sake (optional), 292⅔ tbsp mirin and 146⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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