Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 929 +
Ingredients
464½ aubergine 38 5/7 cup miso 154⅚ tbsp sake (optional) 309⅔ tbsp mirin 154⅚ tbsp sugar (optional)
Method
Checkerboard score 464½ 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 5/7 cup miso, 154⅚ tbsp sake (optional), 309⅔ tbsp mirin and 154⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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