Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 897 +
Ingredients
448½ aubergine 37⅜ cup miso 149½ tbsp sake (optional) 299 tbsp mirin 149½ tbsp sugar (optional)
Method
Checkerboard score 448½ 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 37⅜ cup miso, 149½ tbsp sake (optional), 299 tbsp mirin and 149½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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