How to make "Miso Dengaku"
Easy Japanese Recipe – Miso Dengaku Konnyaku (Healthy Miso-Glazed Konjac Skewers)
Miso Used
Toyota Masuzuka Specialty – Unpasteurized Deep Umami Soybean Paste
Made by Noda Miso Co. (400g / 14.1oz)
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Why This Recipe Is Good for You
・Naturally fermented mame miso made with only soybeans and salt
・Aged in traditional wooden barrels for deep, complex umami
・Clean ingredients: no oil, no additives
・Konnyaku is high in fiber, extremely low in calories, and great for digestion
・A perfect plant-based side dish, snack, or appetizer
Ingredients (2 servings)
・1/2 block konnyaku (konjac)
・1 tbsp mame miso
・1 tbsp mirin
・1 tbsp sake
・1 tbsp sugar
・Sesame seeds for topping (optional)
How to Make Miso Dengaku Konnyaku
1. Prepare the konnyaku
Slice the konnyaku into pieces about 0.6 inches (1.5 cm) thick.
2. Score the surface
Make shallow diagonal cuts on one or both sides, spaced about 1/8 inch (3–4 mm) apart.
This helps the flavor absorb better.
3. Salt to remove odor
Sprinkle a small amount of salt on both sides and let rest for 5 minutes.
This step removes bitterness and improves flavor.
4. Boil the konnyaku
Boil for a few minutes, then drain well.
5. Pan-sear for flavor
Transfer to a dry pan and cook until the surface becomes slightly browned and firm.
6. Add skewers
Insert bamboo skewers to make serving easier.
7. Make the miso glaze
In a small pot, combine: mame miso、mirin、sake、sugar
Mix well.
8. Cook the glaze
Heat over medium, bring to a simmer, then reduce to low.
Stir constantly and cook for 2–3 minutes until slightly thickened.
It will thicken more as it cools, so remove from heat while still a bit loose.
9. Brush the glaze onto the konnyaku
Coat generously with the warm miso glaze.
10. Finish
Sprinkle sesame seeds if you like, and serve.
Pro Tips
・This miso glaze works beautifully on tofu, onions, or even eggplant.
・For a richer flavor, you can grill the konnyaku after applying the glaze.