Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 974 +
Ingredients
487 aubergine 40 7/12 cup miso 162⅓ tbsp sake (optional) 324⅔ tbsp mirin 162⅓ tbsp sugar (optional)
Method
Checkerboard score 487 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 7/12 cup miso, 162⅓ tbsp sake (optional), 324⅔ tbsp mirin and 162⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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