Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 890 +
Ingredients
445 aubergine 37 1/12 cup miso 148⅓ tbsp sake (optional) 296⅔ tbsp mirin 148⅓ tbsp sugar (optional)
Method
Checkerboard score 445 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 1/12 cup miso, 148⅓ tbsp sake (optional), 296⅔ tbsp mirin and 148⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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