Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 949 +
Ingredients
474½ aubergine 39 7/13 cup miso 158⅙ tbsp sake (optional) 316⅓ tbsp mirin 158⅙ tbsp sugar (optional)
Method
Checkerboard score 474½ 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 39 7/13 cup miso, 158⅙ tbsp sake (optional), 316⅓ tbsp mirin and 158⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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