Cedarstreet Miso Glaze For

Name: Cedarstreet Miso Glaze For
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1½ cups (350 ml)
Cuisine: Asian
Ingredients: 40 ml de sake Sake; 15 ml de mirin Mirin; 50 g de azúcar Sugar; 250 g de miso marrón Miso; 2 yemas de huevo Egg Yolk; 1 cucharada de pasta de almendras (15 ml) Almonds; 1 cucharada de aceite de avellana (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 mlAlmonds 15 mlHazelnut Oil 15 ml

Ingredients

Sake — 40 ml de sake
Mirin — 15 ml de mirin
Sugar — 50 g de azúcar
Miso — 250 g de miso marrón
Egg Yolk — 2 yemas de huevo
Almonds — 1 cucharada de pasta de almendras (15 ml)
Hazelnut Oil — 1 cucharada de aceite de avellana (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.

Companion jar

Cedarstreet Miso Glaze For 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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Build the companion jar

First run is small.

Leave an email and we’ll hold a jar with its companions on it.

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?

Amounts follow the published recipe in household units (with metric in parentheses). 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.

Companion jar