Aka Dengaku
Aka Dengaku 赤田楽味噌
Authentic dark sweet miso made with rice miso from Kyoto.
Use to coat vegetables or tofu then cook to caramelise.
Pair with our Shiro Dengaku Miso to make our famous Nasu Dengaku (Miso Aubergine) dish - a Dinings SW3 classic.
200g
Store in the fridge, use within 2 weeks.
“Chef Masaki's ingredients add a whole new dimension to home cooking, enlivening and elevating them with bags of umami, thrilling flavours and textural contrasts. My most frequent go-to is grilled aubergine with his nasu dengaku miso.”
Chris Dwyer, freelance travel and food writer
“I’m loving the miso marinade which is wonderfully simple to use for a weekday dinner, I mixed it through with oven-roasted veg and rice rice. Punchy, moreish flavour and brilliantly versatile.”
Millie Kenney Ryder, food & travel writer & photographer
"The Aka Dengaku, I love it brushed on aubergine with a touch of maple syrup and baked, then topped with sesame and spring onions, and I also use it with black beans, mushrooms and spinach, it tastes so good, just having this with some brown rice is a very satisfying lunch in my busy day.”
Justine Murphy, mymuybueno
Ingredients
Sakura miso (Sulphites/Soy), Saikio Miso (Sulphites/Soy), Mirin, Sugar, Nikiri "cooked Sake" (Sulphites)
Allergens
Contains: Soya, Sulphites
Delivery
£4.50 delivery fee. Free delivery for all orders over £75.
Items will be shipped within 2 working days of order.
Nasu Dengaku (Miso Aubergine) Recipe
Miso-topped aubergine is a traditional Japanese dish – this recipe uses two types of caramelised miso toppings for a true umami treat - a Dinings SW3 classic!
Ingredients
- 1 large aubergine, peeled and cut into 3cm/1¼in thick rounds
- vegetable oil, for frying
- ½ tsp white sesame seeds or poppy seeds, to garnish
- Aka-dengaku miso
- Shiro-dengaku miso
Method
- Soak the aubergine in water for 30 minutes. Weigh down with a plate to make sure they are completely submerged.
- Heat a layer of oil in a frying pan and shallow fry the aubergine on each side for around 3 minutes or until golden. Transfer to kitchen paper to drain.
- Top each piece of aubergine with a generous spread of each type of miso. Half of one miso, half of the other. Arrange on a baking tray and place under a hot grill to caramelise the miso, or use a blowtorch. It will take 3–4 minutes in the oven.
- Sprinkle over some sesame seeds and serve with rice and/or salad.
VAT
VAT is included in the price shown.