Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 948 +
Ingredients
474 aubergine 39½ cup miso 158 tbsp sake (optional) 316 tbsp mirin 158 tbsp sugar (optional)
Method
Checkerboard score 474 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 39½ cup miso, 158 tbsp sake (optional), 316 tbsp mirin and 158 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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