Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 884 +
Ingredients
442 aubergine 36⅚ cup miso 147⅓ tbsp sake (optional) 294⅔ tbsp mirin 147⅓ tbsp sugar (optional)
Method
Checkerboard score 442 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 36⅚ cup miso, 147⅓ tbsp sake (optional), 294⅔ tbsp mirin and 147⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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