Miso glazed japanese eggplant https://pickledplum.com/nasu-dengaku-recipe/
Serves: - 431 +
Ingredients
215½ aubergine 17 15/16 cup miso 71⅚ tbsp sake (optional) 143⅔ tbsp mirin 71⅚ tbsp sugar (optional)
Method
Checkerboard score 215½ 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 17 15/16 cup miso, 71⅚ tbsp sake (optional), 143⅔ tbsp mirin and 71⅚ tbsp sugar (optional) Brush sauce onto eggplant Broil for four minutes Garnish with sesame
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