Dengaku Miso (Three Types)

[helenjp]

Dengaku Miso (Three Types)

These miso spreads keep fairly well – at least a month in refrigerated. They can be spread directly onto simply grilled or boiled ingredients, or they can be spread generously onto skewered ingredients and grilled till bubbly.

Omitting egg yolk and using only kombu dashi (kelp stock)instead of katsuo dashi (kelp and bonito dashi) make it easy to create vegetarian versions.

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Red Dengaku Miso - Sesame

• 4 T aka miso (red miso, 60g approx.)
  
• 2 tsp sugar
  
• 1 T mirin (sweet rice wine)
  
• 2 T dashi, stock, or sake (rice wine)
  
• 1 T Japanese toasted sesame oil
  

White Dengaku Miso - Yuzu

• T white miso
  
• (replace about 1/3 of the white miso with red miso for everyday use - great taste, though not as pretty as white miso).
  
• 1 tsp sugar
  
• 1 T mirin (sweet rice wine)
  
• 1 T dashi, stock, or sake (rice wine)
  
• 1 tsp grated yuzu zest
  
• 1 egg yolk, optional
  

Brown Dengaku Miso - Scallion

• 4 T miso (brown "inaka" miso, 60g approx.)
  
• 2 T finely chopped scallions (wakegi if possible)
  
• 1 tsp sugar
  
• 1 T mirin (sweet rice wine)
  
• 1 T dashi, stock, or sake (rice wine)
  

* Red Dengaku Miso - Sesame

Mix very well together, simmer till thick.

Add 2 T of sesame seeds or ground sesame when cool if desired

Garnish: toasted whole sesame seeds

* White Dengaku Miso - Yuzu

Mix very well together, simmer till thick.

Garnish: shreds of yuzu peel

*Brown Dengaku Miso - Scallion)

Mix very well together, simmer till thick.

Garnish: Shichimi togarashi (chili pepper mix)

Sato-imo (Small Taro) Dengaku

Peel thickly. If large, cut into thick slices.

Rub with salt and rinse well, soak in water.

Simmer in vinegared water till just tender.

Tofu Dengaku

Press under light weight, wipe dry, cut into short strips.

Skewer cooked sato-imo or tofu, spread with miso, grill under low-moderate flame (burns easily).

Apply garnish, serve.

Keywords: Hors d'oeuvre, Japanese, Vegetarian, Intermediate, Vegetables

( RG2077 )