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Japanese · Sauce / condiment
White and Red Dengaku Miso
Two cooked miso toppings for grilled tofu, eggplant, konnyaku or scallops: a sweet, pale white-miso glaze and a darker, saltier red one, each thickened with egg yolk over hot water and lifted at the end with sesame, citrus zest, kinome or ginger.
- YieldServes 8
- Hands-on30 min
- Total56 min
- Difficulty
Ingredients
white miso topping
- 130 gwhite (shiro) miso
- 1egg yolks
- 1¼ tbspsake
- 1¼ tbspmirin
- 1¼ tbspsugar
- 70 mldashi
red miso topping
- 100 gred (aka) miso
- 2 tbspwhite (shiro) miso
- 1egg yolks
- 1¼ tbspsake
- 1¼ tbspmirin
- 1¼ tbspsugar
- 70 mldashi
fragrant seasonings (one per topping)
- 2 tspground toasted sesame seeds, grated yuzu, lime or lemon zest, mortar-ground kinome leaves, or fresh ginger juice
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