Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 894 +
Ingredients
447 aubergine 37¼ cup miso 149 tbsp sake (optional) 298 tbsp mirin 149 tbsp sugar (optional)
Method
Checkerboard score 447 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 37¼ cup miso, 149 tbsp sake (optional), 298 tbsp mirin and 149 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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