Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 969 +
Ingredients
484½ aubergine 40⅜ cup miso 161½ tbsp sake (optional) 323 tbsp mirin 161½ tbsp sugar (optional)
Method
Checkerboard score 484½ 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 40⅜ cup miso, 161½ tbsp sake (optional), 323 tbsp mirin and 161½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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