Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 963 +
Ingredients
481½ aubergine 40⅛ cup miso 160½ tbsp sake (optional) 321 tbsp mirin 160½ tbsp sugar (optional)
Method
Checkerboard score 481½ 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 40⅛ cup miso, 160½ tbsp sake (optional), 321 tbsp mirin and 160½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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