Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 967 +
Ingredients
483½ aubergine 40 2/7 cup miso 161⅙ tbsp sake (optional) 322⅓ tbsp mirin 161⅙ tbsp sugar (optional)
Method
Checkerboard score 483½ 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 40 2/7 cup miso, 161⅙ tbsp sake (optional), 322⅓ tbsp mirin and 161⅙ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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