Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 954 +
Ingredients
477 aubergine 39¾ cup miso 159 tbsp sake (optional) 318 tbsp mirin 159 tbsp sugar (optional)
Method
Checkerboard score 477 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 39¾ cup miso, 159 tbsp sake (optional), 318 tbsp mirin and 159 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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