Recipe below from the Japanese bistro cooking book for four people – Japanese portions?!
- 2 endives
- one scant tablespoon of unsalted butter
- one teaspoon olive oil
- 0.125-0.25 buillon cube
- 0.25 teaspoon lemon juice – a tiny squeeze?!
Cut endive longways into two; heat the butter and olive oil in a frying pan; place the endive cut side down. Set the heat to medium, move the pan around to keep the endive moving at all times and fry. Once the cut surface has browned, turn over and brown the other side.
Add 200cc of water, a pinch of salt and the broken up bouillon cube, partially cover and cook on a low flame.
Check the root of the endive and once soft take off the lid, take off the lid, turn up the heat and drive off the water. Once shiny with a transparent appearance add some lemon juice and serve.