Miso Dengaku with Konnyaku Recipe

Ingredients

• 1 slabkonnyaku
• 2 tbspmiso
• 2 tbspsugar
• 1 tbspmirin
• 1 tbspsake
• 1 tbspwater
• to tastesesame seeds

Instructions

1. 1

   Cut and blanch

   Make small diagonal cuts across the surface of the konnyaku, then cut it into bite-sized pieces. Boil for 2 minutes, drain and leave to cool.

2. 2

   Cook the sauce

   Put the miso, sugar, mirin, sake and water in a small pan. Cook over medium heat, stirring constantly, until the mixture thickens.

3. 3

   Serve with sauce

   Arrange the konnyaku on a plate, pour over the miso sauce and finish with sesame seeds.

What is miso dengaku?

Dengaku is a Japanese preparation in which ingredients are served with a sweet-savoury miso glaze. It is commonly associated with tofu and other simple foods that take well to a rich topping.

This version uses konnyaku, a springy food made from konjac yam. A brief boil and a few cuts help prepare it for the sauce, while the sesame seeds add a nutty finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 55 calories, 2g protein, 11g carbs, 1g fat.

Most of the carbohydrates come from the sugar, with some also in the mirin and miso; the miso contributes most of the protein and fat. Serve a portion alongside rice and vegetables for a more balanced plate.

Choosing the ingredients

Konnyaku: This recipe uses one slab, cut into pieces that are easy to pick up and eat. Its mild flavour works well with the stronger miso topping.

Miso: Any miso you have to hand will make a sauce, though its saltiness and depth can vary. The sugar, mirin and sake round out its savoury flavour.

Why cut the surface?

Diagonal cuts create extra ridges on the konnyaku, giving the sauce more places to cling. Keep the cuts shallow and take care not to slice all the way through before cutting the slab into bite-sized pieces.

Getting the sauce right

Steady stirring: Miso and sugar can catch on the bottom of a small pan, so keep the mixture moving as it heats.

Thickness: Stop cooking when the sauce has thickened enough to coat a spoon. It will cling more readily to the konnyaku than a very thin sauce.

Serving and texture

The konnyaku should remain springy after its short boil; it is not meant to become soft. Drain it well before plating so excess water does not thin the sauce.

Serve the dish as an appetiser or as part of a Japanese-style meal. Rice and vegetables make useful accompaniments if you want to turn it into a more substantial plate.

Timing the dish

The preparation is quick, but the sauce needs attention while it thickens. Cut and boil the konnyaku first, then make the sauce so it can go straight onto the drained pieces.

Recipe notes & tips

• Cut the konnyaku into evenly sized pieces so they are easy to serve.
• Keep the diagonal cuts shallow to preserve the shape of each piece.
• Stir the sauce continuously to help prevent it sticking or scorching.
• Drain the konnyaku thoroughly before adding the sauce.
• Add the sesame seeds just before serving so they retain their texture.

Variations

• Toast the sesame: Lightly toast the seeds before sprinkling them over the finished dish.
• Add chilli: Stir a little chilli into the sauce for a gentle heat.
• Try another miso: Use a different type of miso for a change in saltiness and depth.
• Use tofu: Serve the same sauce over pieces of tofu for a different dengaku-style appetiser.

Common mistakes to avoid

• Deep cuts: Cutting right through can break up the pieces; score the surface lightly instead.
• Skipping the boil: The brief boil is part of preparing the konnyaku; cook it for the full 2 minutes.
• Leaving the sauce unattended: It can catch on the pan; stir constantly over medium heat.
• Thin sauce: A watery glaze will run off the pieces; cook it until it thickens.
• Wet konnyaku: Water can dilute the topping; drain the pieces well before plating.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan or microwave, taking care not to overcook the konnyaku.

Frequently asked questions