Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 901 +
Ingredients
450½ aubergine 37 7/13 cup miso 150⅙ tbsp sake (optional) 300⅓ tbsp mirin 150⅙ tbsp sugar (optional)
Method
Checkerboard score 450½ 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 7/13 cup miso, 150⅙ tbsp sake (optional), 300⅓ tbsp mirin and 150⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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