Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 927 +
Ingredients
463½ aubergine 38⅝ cup miso 154½ tbsp sake (optional) 309 tbsp mirin 154½ tbsp sugar (optional)
Method
Checkerboard score 463½ 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 38⅝ cup miso, 154½ tbsp sake (optional), 309 tbsp mirin and 154½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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