Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 993 +
Ingredients
496½ aubergine 41⅜ cup miso 165½ tbsp sake (optional) 331 tbsp mirin 165½ tbsp sugar (optional)
Method
Checkerboard score 496½ 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 41⅜ cup miso, 165½ tbsp sake (optional), 331 tbsp mirin and 165½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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