Miso Dengaku (Served with Sweet Miso Sauce)
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.
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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