Miso glazed japanese eggplant https://pickledplum.com/nasu-dengaku-recipe/
Serves: - 371 +
Ingredients
185½ aubergine 15 6/13 cup miso 61⅚ tbsp sake (optional) 123⅔ tbsp mirin 61⅚ tbsp sugar (optional)
Method
Checkerboard score 185½ 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 15 6/13 cup miso, 61⅚ tbsp sake (optional), 123⅔ tbsp mirin and 61⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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