Shiro Dengaku
Shiro Dengaku miso 白田楽味噌
Authentic sweet miso made with rice miso from Kyoto.
Apply miso on cooked vegetables or tofu then return to the heat to caramelise. Add a splash of vinegar to use as a marinade for fish tataki.
Pair with our Aka-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 and travel writer & photographer
“I love the Shiro Dengaku Miso mixed with butter and slathered over corn on the cob, topped with some Togarashi and a squeeze of lime, perfect for summer weather and BBQ’s."
Justine Murphy, @mymuybueno
Ingredients
Salkyo Miso (Sulphites/Soy), Shiro Miso (Sulphites/Soy), Mirin, Sugar, Nikiri "cooked Sake" (Sulphites)
Allergens
Contains: Soya, Sulphites
Delivery
Delivery currently available to UK only.
£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.