Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 957 +
Ingredients
478½ aubergine 39⅞ cup miso 159½ tbsp sake (optional) 319 tbsp mirin 159½ tbsp sugar (optional)
Method
Checkerboard score 478½ 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 39⅞ cup miso, 159½ tbsp sake (optional), 319 tbsp mirin and 159½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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