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Begin by cutting the endives in half lengthwise.
In a pan, heat two tablespoons of oil over medium heat.
Place the endives in the pan, cut-side down, and let them cook for about 5 minutes until they start to brown.
Press down on them gently with the lid of a pot to help caramelize the surface.
Once the endives are caramelized, remove them from the heat and set aside.
In the same pan, prepare the glaze by combining sugar, vinegar, water, and Nordic Shoyu.
Let the mixture reduce slightly until it thickens.
Return the endives to the pan and coat them thoroughly with the glaze.
Stir well to ensure the endives are completely covered with the glaze.
Once coated, transfer the glazed endives to a serving dish.
Optionally, garnish with chopped chives for added flavor and presentation.
Serve hot.