Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 994 +
Ingredients
497 aubergine 41 5/12 cup miso 165⅔ tbsp sake (optional) 331⅓ tbsp mirin 165⅔ tbsp sugar (optional)
Method
Checkerboard score 497 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 41 5/12 cup miso, 165⅔ tbsp sake (optional), 331⅓ tbsp mirin and 165⅔ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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