Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 931 +
Ingredients
465½ aubergine 38 11/14 cup miso 155⅙ tbsp sake (optional) 310⅓ tbsp mirin 155⅙ tbsp sugar (optional)
Method
Checkerboard score 465½ 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 11/14 cup miso, 155⅙ tbsp sake (optional), 310⅓ tbsp mirin and 155⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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