Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 982 +
Ingredients
491 aubergine 40 11/12 cup miso 163⅔ tbsp sake (optional) 327⅓ tbsp mirin 163⅔ tbsp sugar (optional)
Method
Checkerboard score 491 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 11/12 cup miso, 163⅔ tbsp sake (optional), 327⅓ tbsp mirin and 163⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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