Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 992 +
Ingredients
496 aubergine 41⅓ cup miso 165⅓ tbsp sake (optional) 330⅔ tbsp mirin 165⅓ tbsp sugar (optional)
Method
Checkerboard score 496 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 41⅓ cup miso, 165⅓ tbsp sake (optional), 330⅔ tbsp mirin and 165⅓ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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