Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 939 +
Ingredients
469½ aubergine 39⅛ cup miso 156½ tbsp sake (optional) 313 tbsp mirin 156½ tbsp sugar (optional)
Method
Checkerboard score 469½ 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 39⅛ cup miso, 156½ tbsp sake (optional), 313 tbsp mirin and 156½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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