aubergine miso

Dengaku Miso

Published on 23/05/2019 | In By
    • Cook Time
    • Minutes
    • Yield
    • One jar
Dengaku miso (田楽みそ)

This is a sweet and salty miso sauce for use with vegetables, konjac and tofu etc… It normally uses dark coloured “hacchou miso”, the “dengaku miso” is a dark coloured miso sauce. You can buy “dengaku miso” at a Japanese food shop, but also you can make it at home with using ordinary miso (but not shiro-miso). Once you make it, you can keep it up to three months in a fridge.

Miso flavour really different depends on the product, salty, sweet, pale or dark… Please adjust each condiment to meet your taste.

Ingredients

  • 5 tbsp miso (not white miso)
  • 2 tbsp sugar
  • 2 tbsp sake (ou white wine)
  • 3 tbsp mirin (sweet cooking sake)
  • 1 tsp honey
  • sesame oil for finishing touch

Instructions

  1. Combine all the ingredients in a small saucepan, and bring to a simmer, stirring constantly. Continue to simmer gently until the sauce starts to bubble and thickens. Add a drop of sesame oil and mix, remove from the heat.
  2. Can be kept in a sterilised jar in a fridge up to 3 months.