Miso Dengaku (Tofu, Eggplant, Daikon & Konnyaku) 味噌田楽

justonecookbook.com

Mika

subheading: Miso Dengaku Sauce (enough for 1 to 2 types of ingredients below):

2 Tbsp sake

2 Tbsp mirin

2 Tbsp sugar (use 3 Tbsp instead of 2 Tbsp if you use hatcho miso)

4 Tbsp miso (traditionally the Japanese use red miso but any miso is ok)

subheading: ★ Tofu & Eggplant Dengaku:

1 medium-firm tofu (momen dofu) (14 oz, 397 g)

3 Japanese or Chinese eggplant (alternatively use 1 globe eggplant)

1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)

1 tsp toasted white sesame seeds

subheading: ★ Daikon Dengaku:

3 inch daikon radish (top green part of daikon is sweeter and less bitter)

½ tsp toasted white sesame seeds

subheading: ★ Konnyaku Dengaku:

2 blocks konnyaku (konjac) (18 oz, 510 g)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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