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