Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 923 +
Ingredients
461½ aubergine 38 6/13 cup miso 153⅚ tbsp sake (optional) 307⅔ tbsp mirin 153⅚ tbsp sugar (optional)
Method
Checkerboard score 461½ 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 6/13 cup miso, 153⅚ tbsp sake (optional), 307⅔ tbsp mirin and 153⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
Recipe Ingredients: QUANTITY (UNIT) NAME, PREPARATION:
Recipe Steps: with ingredients in curly braces:
Name: