Dengaku Miso

April 16, 2021

Dengaku Miso - kvalifood.com

A cooked miso glaze spread on tofu, eggplant, daikon, or konnyaku, then briefly broiled or torched until caramelized. Red miso is traditional, but white and mixed miso versions also work.

Makes ca. 120 ml

Ingredients

80 g red miso (aka miso)
1 1/2 tbsp sake
1 1/2 tbsp mirin
1 1/2 tbsp sugar
1 egg yolk (optional, adds richness and helps the glaze set)

Directions

Place the miso in a small saucepan. If using the egg yolk, add it now and mix until fully incorporated.
Add the sake, mirin, and sugar. Stir until smooth and the sugar is dissolved.
Place over medium heat, stirring constantly. When the mixture begins to bubble at the edges, reduce to the lowest heat.
Cook for 2-3 minutes, stirring continuously, until the sauce thickens to a spreadable consistency. It will thicken further as it cools.
Remove from heat and transfer to a container.

Notes

To use: spread onto pre-cooked tofu, eggplant halves, daikon rounds, or konnyaku. Broil or grill briefly (2-3 minutes) until the surface caramelizes and chars lightly. Garnish with sesame seeds, yuzu zest, or shiso.
White miso version: use 80 g shiro miso, reduce sugar to 1 tbsp, increase sake to 2 tbsp.
Mixed miso version: use 80 g awase miso, keep sugar at 1 1/2 tbsp.
Keeps refrigerated in an airtight container for 3-4 weeks.