TRADITIONAL JAPANESE RECIPE: Miso Dengaku is basically cooked vegetables and Tofu, normally baked or boiled, and topped with a sweet and salty Miso sauce. Miso Dengaku can be a dish for dinner, but also a great appetizer.
There is plenty of choice, from Dengaku such as eggplant to Daikon radish and yam. You can basically try whatever you want and see if you enjoy it. Remember, there are no ruled in the kitchen.
Originally Konnyaki was used as a medicine in the 6th century, this seemingly magic substance is native to East Asia and grown primarily in China and Japan. In 2009, Japan produced 66,900 tons of konnyaku, with 89.5% of it coming from our precious Gunma Prefecture.
Konnyaku is produced from a perennial corm (potato), prized for it’s super starchy qualities. The plant itself takes about 3-4 years to grow and the corms remain good for another 4-5 years. The final product is usually made by mixing flour with limestone water to generate it’s rubbery viscosity. Despite having little to no taste, konnyaku is prized for it’s texture, and many products are produced using konnyaku including jelly, flour, bread, jerky, miso konnyaku, sashimi konnyaku, shirataki noodles, konnyaku balls, and it is often used as a vegan substitute for gelatin. (Do not forget that Jell-O contains ground up animal bones). Its sponge-like absorbency makes it the perfect additive to soak up the flavor of other foods and can be eaten raw, boiled, fried, or grilled.
Being high in fiber and extremely low in calories (about 10 calories in a big block), konnyaku is prized as a diet food all over the world (that is, where it has not already been banned).
Japan's largest manufacturer of konjac snacks, MannanLife, temporarily stopped production of the jellies after a 21-month-old Japanese boy was revealed to have choked to death on a frozen MannanLife konjac jelly. 17 people died from choking on konjac between 1995 and 2008. MannanLife konjac jelly's packaging bag now shows a note to consumers, advising them to cut the product into smaller pieces before serving it to small children.
So, make it for yourself but do not give it to your kids.
|Skill Level:||Time: 20 Minutes|
|Price:||Serves: 4 People|
1 slab Konnyaku
2 tablespoons Miso
2 tablespoons Sugar
1 tablespoons Mirin
1 tablespoons Sake
1 tablespoons Water
01 - Make small diagonal cuts on the surface of the Konnyaku brick.
02 - Cut the Konnyaku into bite size pieces and place all pieces in boiling water for about 2 minutes and strain. Let it cool.
03 - In a small pot, add Miso, Sugar, Mirin, Sake, and Water, and cook at medium heat until thick. Stir constantly.
04 - Place Konnyaku on a plate and pour Miso Sauce on top of it.
05 - Sprinkle Sesame Seeds on top.
- For this recipe we have used Awase Miso ( Mix ), but white and red Miso are also good.
|Written by: Uncut Recipes||Disclaimer|
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