Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 888 +
Ingredients
444 aubergine 37 cup miso 148 tbsp sake (optional) 296 tbsp mirin 148 tbsp sugar (optional)
Method
Checkerboard score 444 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 37 cup miso, 148 tbsp sake (optional), 296 tbsp mirin and 148 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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