Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 919 +
Ingredients
459½ aubergine 38 2/7 cup miso 153⅙ tbsp sake (optional) 306⅓ tbsp mirin 153⅙ tbsp sugar (optional)
Method
Checkerboard score 459½ 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 38 2/7 cup miso, 153⅙ tbsp sake (optional), 306⅓ tbsp mirin and 153⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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