Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 915 +
Ingredients
457½ aubergine 38⅛ cup miso 152½ tbsp sake (optional) 305 tbsp mirin 152½ tbsp sugar (optional)
Method
Checkerboard score 457½ 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 38⅛ cup miso, 152½ tbsp sake (optional), 305 tbsp mirin and 152½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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