Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 990 +
Ingredients
495 aubergine 41¼ cup miso 165 tbsp sake (optional) 330 tbsp mirin 165 tbsp sugar (optional)
Method
Checkerboard score 495 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 41¼ cup miso, 165 tbsp sake (optional), 330 tbsp mirin and 165 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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