Miso glazed japanese eggplant
Link: pickledplum.com
Serves: - 996 +
Ingredients
498 aubergine 41½ cup miso 166 tbsp sake (optional) 332 tbsp mirin 166 tbsp sugar (optional)
Method
Checkerboard score 498 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 41½ cup miso, 166 tbsp sake (optional), 332 tbsp mirin and 166 tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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