Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 903 +
Ingredients
451½ aubergine 37⅝ cup miso 150½ tbsp sake (optional) 301 tbsp mirin 150½ tbsp sugar (optional)
Method
Checkerboard score 451½ 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 37⅝ cup miso, 150½ tbsp sake (optional), 301 tbsp mirin and 150½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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