Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 892 +
Ingredients
446 aubergine 37⅙ cup miso 148⅔ tbsp sake (optional) 297⅓ tbsp mirin 148⅔ tbsp sugar (optional)
Method
Checkerboard score 446 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 37⅙ cup miso, 148⅔ tbsp sake (optional), 297⅓ tbsp mirin and 148⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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