Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 944 +
Ingredients
472 aubergine 39⅓ cup miso 157⅓ tbsp sake (optional) 314⅔ tbsp mirin 157⅓ tbsp sugar (optional)
Method
Checkerboard score 472 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 39⅓ cup miso, 157⅓ tbsp sake (optional), 314⅔ tbsp mirin and 157⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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