Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 945 +
Ingredients
472½ aubergine 39⅜ cup miso 157½ tbsp sake (optional) 315 tbsp mirin 157½ tbsp sugar (optional)
Method
Checkerboard score 472½ 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 39⅜ cup miso, 157½ tbsp sake (optional), 315 tbsp mirin and 157½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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