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

justonecookbook.com

Clara

2 Tbsp sake

2 Tbsp mirin

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

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

subheading: ★ Tofu & Eggplant Dengaku:

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

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

1 Tbsp neutral oil

1 tsp toasted white sesame seeds

subheading: ★ Daikon Dengaku:

3 inches daikon radish (use the top green part of the daikon, which is sweeter and less bitter)

1 piece kombu (dried kelp) ( 5 g; 2 x 2 inches, 5 x 5 cm per piece)

½ tsp toasted white sesame seeds

subheading: ★ Konnyaku Dengaku:

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

Directions at justonecookbook.com

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