Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 976 +
Ingredients
488 aubergine 40⅔ cup miso 162⅔ tbsp sake (optional) 325⅓ tbsp mirin 162⅔ tbsp sugar (optional)
Method
Checkerboard score 488 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 40⅔ cup miso, 162⅔ tbsp sake (optional), 325⅓ tbsp mirin and 162⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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