Dengaku is Japanese grilled food coated with a miso topping. Basic dengaku is grilled tofu with dengaku, but since I don’t care for tofu (and Kees even hates it) I decided to make eggplant and scallop dengaku. The flavor of the miso topping is quite strong, so don’t use too much of the topping and realise that a small serving goes a long way. It is probably a good idea to serve this with rice, and next time I will serve either eggplant or scallops with dengaku miso, not both at the same time. The recipe is again from “Japanese cooking, a simple art” by Shizuo Tsuji. I’ve had this book for years and it’s great that this blog has motivated me to try new dishes from it.
For the dengaku miso topping
200 grams (3/4 cup) white miso
2 egg yolks
2 Tbsp saké
2 Tbsp mirin
2 Tbsp sugar
7 Tbsp dashi
fresh ginger juice
For the grilled foods
toasted black sesame seeds
toasted white sesame seeds
Put miso, egg yolks, saké, mirin, and sugar in the top part of a double boiler (I just used a smaller pot that could rest on the larger one by the handles).
Stir to mix and put over simmering water. Gradually add the dashi, and keep stirring.
Grate ginger and squeeze to obtain fresh ginger juice.
When the miso is thick, stir in the fresh ginger juice.
You can use it straight away or let (part of) it cool to room temperature and refrigerate.
Preheat the oven to 225C/440F.
Wash and dry eggplant. Cut off both ends and cut into 1 cm (3/8 inch) slices. Brush lightly with sesame oil. Roast for 20 minutes. Turn and roast for another 20 minutes.
Cover with dengaku miso and sprinkle with toasted black sesame seeds. Roast for another 5 minutes.
Serve on a nice Japanese plate.
Lightly salt the scallops. Lightly grease individual ovenproof dishes with sesame oil and put in the scallops. Cover scallops with dengaku miso and sprinkle with toasted white sesame seeds. Bake in a hot oven (225C/440F) for 4 minutes only (do not overcook scallops).
Serve at once.