If you want to enjoy tofu and vegetables in a healthy and delicious way, Miso Dengaku is the perfect choice. The sweet miso sauce enhances the flavors of the mild ingredients, giving them a richer taste. You can get nutrients from the vegetables and miso in a low-calorie manner, and it's delicious as well!
Jump to:
What is Miso Dengaku?
Miso Dengaku is a traditional Japanese dish in which ingredients such as tofu and vegetables are cooked and then topped with sweet miso sauce. The term "dengaku" refers to an ancient Japanese dance performed to pray for a bountiful harvest during the rice-planting season. As a result, 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 essence, the dish was originally served by skewering the ingredients on sticks. However, in modern Japan, it's more common to prepare it without skewering, and dishes featuring ingredients topped with sweet miso sauce are generally referred to as "miso dengaku."
What ingredients are used?
The typical ingredients used in miso dengaku are tofu, konjac, eggplant, and daikon radish, among others. Since it's seasoned with a rich miso sauce, it's recommended to use ingredients with mild flavors. Give it a try with locally available ingredients.
Which type of miso is used?
There are various types of miso, including white miso, red miso, and hatcho miso, but you can make miso dengaku with any type of miso.
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. Feel free to choose according to your preference.
Ingredients
- 7 oz. (200g) medium-firm tofu (momen tofu)
- 1 (5.6oz./160g) eggplant
- 2 Tbsp miso (A)
- 1 Tbsp sake (A)
- 2 Tbsp sugar (A)
- 1 Tbsp mirin (A)
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 it at 1000W for 1 minute. Afterward, remove the tofu and let it cool.
Step 2
Cut the tofu into bite-sized pieces, each about 1 inch (2.5cm) wide.
Step 3
Remove the stem end of the eggplant and cut it in half lengthwise. On the exposed white side, make a crisscross pattern that is 0.1 inch (2.5mm) deep.
Step 4
Heat oil in a pan. Add the tofu and eggplant, and cook over medium heat until they are browned on both sides.
Step 5
At the same time as step 4, add A (miso, sake, sugar, mirin) to the pot and mix them together using a spatula or spoon. Let the mixture simmer for a few minutes over low heat, and once it begins to thicken, turn off the heat.
Step 6
Serve the tofu and eggplant on a plate, and then top them 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 to drain the tofu, there are alternative methods available. For more details, please refer to this page.
- When using eggplant or konjac, make a crisscross pattern on one side. This will make it easier for the miso sauce to stick together.
Recipe Card
Miso Dengaku (Served with Sweet Miso Sauce)
Ingredients
- 7 oz. (200g) medium-firm tofu (momen tofu)
- 1 (5.6oz./160g) eggplant
- 2 Tbsp miso (A)
- 1 Tbsp sake (A)
- 2 Tbsp sugar (A)
- 1 Tbsp mirin (A)
Instructions
- Wrap the tofu in paper towels, place it on a microwave-safe plate without plastic wrap, and microwave it at 1000W for 1 minute. Afterward, remove the tofu and let it cool.
- Cut the tofu into bite-sized pieces, each about 1 inch (2.5cm) wide.
- Remove the stem end of the eggplant and cut it in half lengthwise. On the exposed white side, make a crisscross pattern that is 0.1 inch (2.5mm) deep.
- Heat oil in a pan. Add the tofu and eggplant, and cook over medium heat until they are browned on both sides.
- At the same time as step 4, add A (miso, sake, sugar, mirin) to the pot and mix them together using a spatula or spoon. Let the mixture simmer for a few minutes over low heat, and once it begins to thicken, turn off the heat.
- Serve the tofu and eggplant on a plate, and then top them 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.
Leave a Reply