If you want to enjoy tofu and vegetables in a delicious way, Miso Dengaku is a perfect choice. The sweet miso glaze enhances the mild flavors of the ingredients, giving them a richer taste. It is low in calories, yet truly delightful.
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What is Miso Dengaku?
Miso Dengaku is a traditional Japanese dish consisting of tofu, vegetables, and other ingredients sautéed and topped with a rich and sweet miso glaze. The term "Dengaku" refers to an ancient Japanese dance performed to pray for a bountiful harvest during the rice-planting season. This dish came to be called 'dengaku' due to the resemblance between the shape of the dancer and the tofu skewered on a stick.
In short, the dish was originally served by skewering the ingredients on sticks. However, in modern Japan, it is more common to prepare it without skewering, and dishes featuring ingredients topped with miso glaze are generally referred to as "miso dengaku."
Various ingredients used
You can use a variety of ingredients for this dish. In Japan, typical options include tofu, konjac, eggplant, and daikon radish. Since it is seasoned with a rich and sweet miso glaze, it is best to use ingredients with mild flavors. You might also want to try using locally available ingredients.
By the way, when using konjac, eggplant, or daikon radish, it is recommended to make a crisscross pattern on one side. This will help the miso glaze adhere better.
Which type of miso is used?
While there are various types of miso, including white miso, red miso, and hatcho miso, you can use any of them to make this dish. If you prefer a richer flavor, I recommend using red miso or hatcho miso; if you enjoy a sweeter taste, white miso is a great choice. Any of these can work well, so feel free to choose according to your preference.
📋Step-by-step recipe
Ingredients
- 7 oz momen tofu (firm tofu)
- 1 Japanese or Chinese eggplant
Miso glaze:
- 2 Tbsp miso
- 1 Tbsp sake
- 1 Tbsp mirin
- 1 ½ Tbsp sugar
Instructions
🕒 Total: 15 mins
Step 1
Wrap tofu in paper towels, place it on a microwave-safe plate without plastic wrap, and microwave on medium power (500W) for 2 minutes. Then, remove the tofu and let it cool.
Step 2
Cut the tofu into pieces about 1 inch (2.5cm) thick.
Step 3
Remove the stem from eggplant and cut it in half lengthwise. On the cut surfaces, make a crisscross pattern about ⅛-inch (3mm) deep, spaced ⅕ inch (5mm) apart.
Step 4
Heat oil in a pan. Add the tofu and eggplant, and cook over medium heat until both sides are browned.
Step 5
In a pot, mix the miso glaze ingredients (miso, sake, mirin, and sugar) with a spatula or spoon. Let it simmer for a few minutes over low heat, then turn off the heat once it begins to thicken.
Step 6
Serve the tofu and eggplant on plates, and top each portion with the miso glaze from the pot.
To Store
You can store it in the refrigerator for up to 3 days. As for the miso glaze itself, it can be kept in an airtight container in the refrigerator for up to a month.
Tips on how to make
- Tofu should be drained. This process helps prevent the dish from becoming watery and allows the flavors to be absorbed more easily. While this recipe suggests using a microwave, there are alternative methods available. For more details, please refer to the linked page titled "Tofu Steak."
Recipe card
Miso Dengaku (Miso Glazed Tofu and Eggplant)
Ingredients
- 7 oz momen tofu (firm tofu)
- 1 Japanese or Chinese eggplant
Miso glaze:
- 2 Tbsp miso
- 1 Tbsp sake
- 1 Tbsp mirin
- 1 ½ Tbsp sugar
Instructions
- Wrap tofu in paper towels, place it on a microwave-safe plate without plastic wrap, and microwave on medium power (500W) for 2 minutes. Then, remove the tofu and let it cool.
- Cut the tofu into pieces about 1 inch (2.5cm) thick.
- Remove the stem from eggplant and cut it in half lengthwise. On the cut surfaces, make a crisscross pattern about ⅛-inch (3mm) deep, spaced ⅕ inch (5mm) apart.
- Heat oil in a pan. Add the tofu and eggplant, and cook over medium heat until both sides are browned.
- In a pot, mix the miso glaze ingredients (miso, sake, mirin, and sugar) with a spatula or spoon. Let it simmer for a few minutes over low heat, then turn off the heat once it begins to thicken.
- Serve the tofu and eggplant on plates, and top each portion with the miso glaze from the pot.
Notes
- You can store it in the refrigerator for up to 3 days. As for the miso glaze itself, it can be kept in an airtight container in the refrigerator for up to a month.
umer23syday says
Hello!
Good luck 🙂
Ryo Hikita says
Hello!
Thank you! Your support means a lot to me. Hope you have a great day!