If you want to enjoy tofu and vegetables in a healthy way, Miso Dengaku is a perfect choice. The sweet miso sauce enhances the mild flavors of the ingredients, giving them a richer taste. You can get nutrients in a low-calorie manner, yet it is truly delicious.
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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 sauce. 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 sweet miso sauce are generally referred to as "miso dengaku."
Various ingredients used
You can use various ingredients for this dish. Typical options are tofu, konjac, eggplant, and daikon radish. Since it is seasoned with a rich miso sauce, it is recommended to use ingredients with mild flavors. Give it a try with locally available ingredients in your area.
Which type of miso is used?
There are various types of miso, including white miso, red miso, and hatcho miso, but you can make this dish with any type of miso. If you prefer a richer flavor, I recommend using red miso or hatcho miso, while if you enjoy a sweeter taste, white miso is a great choice. Feel free to choose according to your preference.
Ingredients
- 7 oz. (200g) medium-firm tofu (momen tofu)
- 1 Japanese or Chinese eggplant
Seasonings for miso sauce:
- 2 Tbsp miso
- 1 Tbsp sake
- 1 Tbsp mirin
- 1 ½ Tbsp sugar
Step-by-step instructions
🕒 Total 15 mins
Step 1
Wrap the tofu in paper towels, place it on a microwave-safe plate without plastic wrap, and microwave at 1000W for 1 minute. Afterward, remove the tofu and let it cool.
Step 2
Cut the tofu into bite-sized pieces about 1 inch (2.5cm) wide.
Step 3
Remove the stem end from the eggplant and cut it in half lengthwise. On the exposed white side, make a crisscross pattern that is about 0.1 inch (2.5mm) deep, spaced 0.2 inches (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 sauce seasonings (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 sauce from the pot.
To Store
You can store it in the refrigerator for up to 3 days. As for the miso sauce itself, it can be stored in an airtight container in the refrigerator for up to 1 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 this linked page.
- When using eggplant or konjac, make a crisscross pattern on one side. This will make it easier for the miso sauce to adhere.
Recipe Card
Miso Dengaku (Served with Sweet Miso Sauce)
Ingredients
- 7 oz. (200g) medium-firm tofu (momen tofu)
- 1 Japanese or Chinese eggplant
Seasonings for miso sauce:
- 2 Tbsp miso
- 1 Tbsp sake
- 1 Tbsp mirin
- 1 ½ Tbsp sugar
Instructions
- Wrap the tofu in paper towels, place it on a microwave-safe plate without plastic wrap, and microwave at 1000W for 1 minute. Afterward, remove the tofu and let it cool.
- Cut the tofu into bite-sized pieces about 1 inch (2.5cm) wide.
- Remove the stem end from the eggplant and cut it in half lengthwise. On the exposed white side, make a crisscross pattern that is about 0.1 inch (2.5mm) deep, spaced 0.2 inches (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 sauce seasonings (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 sauce from the pot.
Notes
- You can store it in the refrigerator for up to 3 days. As for the miso sauce itself, it can be stored in an airtight container in the refrigerator for up to 1 month.
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