Easy30 min
Where it comes from
Dengaku, originating from Kyoto, highlights the city's dedication to seasonal produce and traditional miso flavors.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Slice eggplant, daikon, and tofu into even pieces.
- 2
Mix white miso, sake, mirin, and sugar into a paste.
- 3
Brush the paste onto the vegetable and tofu pieces.
- 4
Grill until the paste caramelizes and vegetables are tender.
- 5
Sprinkle with sansho pepper before serving.
