Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 981 +
Ingredients
490½ aubergine 40⅞ cup miso 163½ tbsp sake (optional) 327 tbsp mirin 163½ tbsp sugar (optional)
Method
Checkerboard score 490½ 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 40⅞ cup miso, 163½ tbsp sake (optional), 327 tbsp mirin and 163½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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