Miso Glaze for Aubergines

Name: Miso Glaze For Aubergines
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 350 ml
Cuisine: Asian
Ingredients: 40 ml Sake; 15 ml Mirin; 50 g Sugar; 250 g Miso; 36 ml Egg Yolk; 15 ml Almond Paste; 15 ml Hazelnut Oil

Independent adaptation of a publicly published Pascal Barbot recipe. Not affiliated with, sponsored by, or endorsed by Pascal Barbot.

Miso Glaze For from a three-star kitchen.

Ratio

Sake 40 mlMirin 15 mlEgg Yolk 36 mlAlmond Paste 15 mlHazelnut Oil 15 ml

Ingredients

Sake — 40 ml
Mirin — 15 ml
Sugar — 50 g
Miso — 250 g
Egg Yolk — 36 ml
Almond Paste — 15 ml
Hazelnut Oil — 15 ml

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Pascal Barbot works in French / Asian-inflected haute cuisine at L'Astrance; credentials include Michelin 3* (L'Astrance, Paris, 2007-2019).

Originally published as Miso Glaze for Aubergines.

Adapted from a Pascal Barbot recipe (Pascal Barbot (L'Astrance) / Fòrum Gastronòmic Girona 2013 dossier).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Pascal Barbot (L'Astrance) / Fòrum Gastronòmic Girona 2013 dossier (published as “Miso Glaze for Aubergines”). Full citation lives in Provenance.