Miso Glaze for Eggplant

Name: Miso Glaze For Eggplant
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1½ cups (350 ml)
Cuisine: Asian
Ingredients: about 3 Tbsp (40 ml) Sake; 1 Tbsp (15 ml) Mirin; ¼ cup (50 g) Sugar; 1 cup (250 g) Miso; about 2 yolks (37.08 g) Egg Yolk; 1 Tbsp Almond Paste (15 ml) Almonds; 1 Tbsp hazelnut oil (15 ml) Hazelnut Oil

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

GLAZE · ROASTED AUBERGINE HALVES & GRILLED FISH

A glaze for roasted aubergine halves & grilled fish.

Barbot's miso glaze for eggplant.

On the jar

MISO GLAZE

Method: stove
Yield: about 1½ cups
Ingredients: 7

Stove sauce. Cook from the recipe

Ratio

Sake 40 mlMirin 15 mlEgg Yolk 36 mlAlmonds 15 mlHazelnut Oil 15 ml

Ingredients

Sakeabout 3 Tbsp (40 ml)
Mirin1 Tbsp (15 ml)
Sugar¼ cup (50 g)
Miso1 cup (250 g)
Egg Yolkabout 2 yolks (37.08 g)
Almonds1 Tbsp Almond Paste (15 ml)
Hazelnut Oil1 Tbsp 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.

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Companion jar

Miso Glaze For Eggplant wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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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. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

Can I use it as a marinade and a sauce?

Yes, but keep the portions separate. Never pour marinade that touched raw meat, poultry, or seafood back over the finished dish unless you bring it to a full boil first. Set aside a clean portion before marinating if you want a table sauce too.

Companion jar