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    How To Make Miso Dengaku At Home (Eggplant, Tofu, Daikon, & Konnyaku)-Japanese Taste

    How To Make Miso Dengaku At Home (Eggplant, Tofu, Daikon, & Konnyaku)

    by Ayumi Matsuo

    Appetizer Side dish Miso Meal-prep friendly Vegetarian Vegan

    Dengaku miso is a dish that consists of grilled or simmered ingredients such as tofu, konnyaku, eggplant, and daikon, which are topped or dipped into a special miso sauce. Dengaku miso sauce is essentially seasoned miso. Miso paste is seasoned and cooked with Japanese seasonings like mirin and sake, and simmered into a thick sauce. The combination of the rich miso dengaku sauce with simple ingredients like tofu and eggplant makes this a delicious dish. Dengaku miso is mostly popular with adults because it makes a great accompaniment to alcohol. 

    Around the Eiroku period (1558 - 1570), the combination of grilled and skewered tofu seasoned with miso paste became popular in Japan. The name "dengaku" came from the shape of the skewered tofu in the dish, which resembled the dengaku-houshi, a man who dances to worship the god of rice fields and prays for a good harvest at the time of rice planting.

    When discussing the history of dengaku miso, another popular Japanese dish, "oden" is sure to come up. Oden was actually derived from dengaku miso, as oden used to be eaten with a miso sauce. If you’re curious to learn more about what oden is, or how to make it, then be sure to check our blog

    The sweetness and spiciness of dengaku miso differ depending on the miso used, as well as the region of Japan. For example,  yuzu, peppercorn, sesame, or other varieties of miso may be used. The ingredients used for dengaku miso may also change based on the region, but common ones include konnyaku, tofu, eggplant, radish, taro, shiitake mushrooms, fish, and meat.

    If you want to make dengaku miso at home, you can use any miso you want to make the sauce and use your favorite ingredients! Today, we will show you how to make the classic miso dengaku sauce as well as how to prepare some commonly served ingredients of dengaku miso, like eggplant, tofu, radish, and konnyaku for this dish.


    Prep time: 45 mins

    Cook time: 1hr 10mins

    Total time: 1hr 55mins

    Total servings: 4

    Difficulty: Easy

    • 3 Tbsp Miso (Use your favorite miso!)
    • 4 Tbsp Sugar
    • 2 Tbsp Sake
    • 1 Tbsp Mirin
    • 1 Medium Eggplant (Japanese, Chinese, or small Globe Eggplant is fine)
    • 1 Package of Tofu (Recommended to use firm tofu)
    • 1/4 Daikon (Japanese radish)
    • 1 Tbsp of rice or 1 tsp of flour
    • 1 Package of Konnyaku

    Expert's Tip

    Tsurumiso Jyozo Hakushu Additive Free Awase Miso (Mixed Miso Paste) 500g

    In Japan, there are many varieties of miso, made from different ingredients such as rice, beans, and barley, and they are each prepared in different ways. While there are differences in taste, such as saltiness and sweetness, this is what makes it fun to choose the one that best suits your own taste. However, if you’re not familiar with buying miso, then it may be hard to know where to start. 

    We recommend our Mixed Miso, which is made from rice, naked barley, soybean (non-GMO), and salt to create a well-balanced miso that can be used in a wide range of dishes, including miso soup and other miso dishes like dengaku miso.


    Ingredients for Dengaku Miso Sauce Ingredients for Dengaku Miso Base
    1) Gathering the Ingredients

    Gather all of the ingredients together.

    Adding dengaku miso sauce ingredients to the pot Mixing the ingredients together Simmering the ingredients together Sauce beginning to thicken Thickened sauce Finished dengaku miso sauce
    2) Making the Miso Sauce

    Put the miso paste, sugar, mirin, and sake into a small pot. Mix them well with a spatula before heating the mixture on medium heat. Once the mixture comes to a boil, reduce the heat to low then simmer it for about 7-10 minutes until turns brown and becomes sticky.

    Slicing the eggplant Scoring the eggplant Scored eggplant Adding eggplant slices to the toaster oven Baked eggplant Eggplant topped with miso dengaku sauce
    3) Preparing the Eggplant

    Cut the eggplant diagonally at 1 cm intervals. Then, gently score each eggplant in a diamond-shaped pattern. (Be sure not to slice through the eggplant!) This will allow the eggplant to cook more evenly. Grill in a toaster or oven (230°C or 450°F ) for 7-10 minutes until cooked through. Top with the dengaku miso.

    Wrapping the tofu in paper towel Placing the wrapped tofu in a strainer Putting a weight on top of the tofu Slicing the tofu Pan frying the tofu Golden brown tofu Finished Tofu Miso Dengaku
    4) Preparing the Tofu

    Wrap the tofu in paper towel, and then place it into a colander. Place a bowl (or another kind of weight) over the tofu, and then place the colander over another bowl. Leave the tofu to drain for 15 minutes. After 15 minutes, dry the tofu of any excess water. 

    Next, slice the tofu into 1.5 cm pieces before pan frying them in a lightly oiled frying pan. When the tofu becomes slightly browned, after about 3-4 minutes, pan-fry the other side in the same way. (Do not turn the tofu too many times as it will fall apart.) Top with the dengaku miso.

    Slicing the daikon Peeling the skin off of the daikon Rounding the edge of the daikon Making an X pattern in the daikon Daikon with rice in a pot Piercing the daikon with a bamboo skewer Finished daikon with dengaku miso
    5) Preparing the Daikon

    Cut the daikon into 2-2.5 cm pieces and peel off the outer skin. Next, round the edges of the daikon using the edge of your knife. This will allow the daikon to keep its shape while cooking. Finally, cut an X into the surface of the daikon.

    Add 1 tablespoon of rice or 1 teaspoon of flour to a pot of water, bring it to a boil, and boil the daikon for 20-30 minutes. You will know that the daikon is ready when if you pierce it with a bamboo skewer and it goes through easily. Top with the dengaku miso.

    Tip: We add the rice or flour into the water to help the daikon keep its white color. 

    Slicing the konnyaku Scoring the konnyaku Scored konnyaku Boiling the konnyaku Miso konnyaku
    6) Preparing the Konnyaku

    Cut the konnyaku into strips that are about 1cm in thickness. Then, score each piece in a diamond shaped pattern. (You only have to score one side of the konnyaku.)

    Place the konnyaku in a pot of boiling water and boil for about 5 minutes. Top with the dengaku miso.

    Serving Dengaku Miso
    7) Serving Dengaku Miso

    Now it's done! Feel free to eat them while they're still hot and share them with your friends. You can also use this method with your favorite ingredients to create new combinations.

    Finished dengaku miso, garnished with karashi (spicy Japanese mustard)
    8) Storing the Leftover Dengaku Miso

    The homemade dengaku miso sauce can also be stored in an airtight container and kept in the refrigerator for up to one month. However, if the container is opened and closed frequently, the sauce may change in flavor, so if you make a lot of dengaku miso, it is recommended to divide them into smaller containers for storage.

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