Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 972 +
Ingredients
486 aubergine 40½ cup miso 162 tbsp sake (optional) 324 tbsp mirin 162 tbsp sugar (optional)
Method
Checkerboard score 486 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 40½ cup miso, 162 tbsp sake (optional), 324 tbsp mirin and 162 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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