Miso glazed japanese eggplant https://pickledplum.com/nasu-dengaku-recipe/
Serves: - 351 +
Ingredients
175½ aubergine 14⅝ cup miso 58½ tbsp sake (optional) 117 tbsp mirin 58½ tbsp sugar (optional)
Method
Checkerboard score 175½ 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 14⅝ cup miso, 58½ tbsp sake (optional), 117 tbsp mirin and 58½ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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