Daikon and Konnyaku Dengaku (sweet miso glaze) is a Japanese appetizer that reminds me of my trips to Kyoto (where tofu is a specialty). Some of my tastiest memories are eating the dengaku glazes in the many restaurants that serve it. I took that nostalgia and desire to eat more miso and applied it to daikon radish and konnyaku. The flavor is perfect, with a delicate balance between sweet and salty. This dengaku miso glaze is one you can apply to many different vegetables. If only you dare...
- 5-6 in slices of daikon (1in thick and scored into quarters, about 1/4 deep on both sides)
- 4 cups togijiru (water used to rinse rice)
- 2 cups dashi (half strength)
- 1 tsp soy sauce
- 1 piece konnyaku (cut into triangles)
- 1/4 cup miso paste
- 1/4 tsp dashi powder
- 2 Tbsp sugar
- 2 Tbsp mirin
- 2 Tbsp water
- Peel and slice the daikon into 1/2 in slices. (Optional: smooth out the edges on the sides to create a rounded look. You can also smooth...
- Get the full instructions at All day I Eat