Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 880 +
Ingredients
440 aubergine 36⅔ cup miso 146⅔ tbsp sake (optional) 293⅓ tbsp mirin 146⅔ tbsp sugar (optional)
Method
Checkerboard score 440 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 36⅔ cup miso, 146⅔ tbsp sake (optional), 293⅓ tbsp mirin and 146⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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