Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 920 +
Ingredients
460 aubergine 38⅓ cup miso 153⅓ tbsp sake (optional) 306⅔ tbsp mirin 153⅓ tbsp sugar (optional)
Method
Checkerboard score 460 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 38⅓ cup miso, 153⅓ tbsp sake (optional), 306⅔ tbsp mirin and 153⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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