Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 879 +
Ingredients
439½ aubergine 36⅝ cup miso 146½ tbsp sake (optional) 293 tbsp mirin 146½ tbsp sugar (optional)
Method
Checkerboard score 439½ 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 36⅝ cup miso, 146½ tbsp sake (optional), 293 tbsp mirin and 146½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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