Miso Dengaku is cooked vegetables and Tofu (usually baked or boiled) and topped with a sweet and salty Miso sauce. Miso Dengaku can be a dish for dinner, but also a great appetizer for drinks.
Even though there are a lot of ingredients that are great for Dengaku such as eggplant, Daikon radish, and yam, Konnyaku is also an interesting choice. Konnyaku is a gelatinous food made from Konnyaku potatoes. It is stiff and jelly like with a chewy, springy texture. Konnyaku doesn’t have very much taste itself but absorbs flavors from seasonings; therefore it is great to use for Dengaku to be able to enjoy the strong Miso flavor.
There are many types of Miso to use for Dengaku. We used Awase Miso (mix), but white and red Miso are also good if you like them. By adding sugar and Mirin to Miso, the sauce becomes pretty sweet. However, it is not overly sweet, and the sweetness makes the Miso a little milder.
Miso Dengaku is so easy to make in no time. Try it tonight for your happy hour at home.
- Make small diagonal cuts on the surface of Konnyaku. Cut into bite size pieces. Cook in boiling water for 2 minutes and strain. Let it cool.
- In a small pot, add Miso, sugar, Mirin Sake, and water, and cook at medium heat until thick, stirring constantly.
- Place Konnyaku on a plate and pour Miso sauce and sprinkle sesame seeds on top.