Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 933 +
Ingredients
466½ aubergine 38⅞ cup miso 155½ tbsp sake (optional) 311 tbsp mirin 155½ tbsp sugar (optional)
Method
Checkerboard score 466½ 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 38⅞ cup miso, 155½ tbsp sake (optional), 311 tbsp mirin and 155½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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