All-Purpose Dengaku Miso Sauce

All-Purpose Dengaku Miso Sauce

I've listed red and white miso versions of our family recipe for dengaku miso sauce, which is a big hit with our friends and family. The zhi ma jiang (Chinese sesame paste) makes the flavor mild yet rich and deep.


For the red miso version:
Red miso
2 tablespoons
2 tablespoons
1 tablespoon
Zhi ma jiang (or use sesame paste instead)
1/2 to 2/3 tablespoon
Dashi stock (or use water + dashi stock granules)
4 tablespoons
Toasted sesame seeds (optional)
to taste
For the white miso version:
Saikyo miso (or white miso)
2 tablespoons
1/2 tablespoon
1 tablespoon
Zhi ma jiang (or use sesame paste instead)
1/2 teaspoon
Dashi stock (or use water + dashi stock granules)
3 tablespoons
The amount of sugar used in the white miso version varies. Taste and adjust.
Try varying the sauces by adding yuzu zest and so on.
I use a small 2.5 ml measuring spoon to measure the ingredients. It's called a 'teaspoon' in Japan (a western 'teaspoon' is called a 'small spoon').


1. Put all the ingredients except for the toasted sesame seeds into a non-stick pan.
2. Bring to a boil while mixing with a spoon or spatula. When it reaches the consistency you want, turn the heat off. *I cook it for about a minute.
3. Add some optional toasted sesame seeds, and the sauce is done.
4. This is the white miso version of dengaku miso sauce. This is made in the same way - just follow Steps 1 and 2.
5. Store any leftover dengaku miso sauce in zip bags in the refrigerator, where it will keep for quite a long time. If it's too stiff when you want to use it, thin it out with a little water as you warm it through.
6. Use ths sauce on konnyaku, daikon radish, eggplants, etc. It's a mild dengaku miso sauce that goes with many things.
7. This is nama-bu (fresh fu, wheat gluten) with dengaku sauce (see Step 19). I used both red and white miso dengaku miso sauces.
8. Every household has its own way of preparing konnyaku or daikon radish with dengaku miso sauce, and here's how I do it.
9. Daikon radish: Slice into 2.5cm thick rounds, and shave the edges off to round them off. Make a crisscross cut halfway through the daikon radish slice from the bottom.
10. Put the daikon radish slices in a pan, and add enough of the white rinsing water from rinsing rice to cover. Cook over medium heat. *If this is too much work, you can cook the daikon radish in the microwave.
11. When the pan comes to a boil, cover with a lid and simmer over low heat for 15 to 20 minutes. Drain the daikon radish when it's cooked through.
12. Soak the daikon radish in ice water, and drain again.
13. Put 400 ml of water, a piece of konbu seaweed for making dashi, and 1 tablespoon of sake in a pot with the drained daikon radish from Step 12. Heat over medium heat. *The amount of dengaku sauce you can make with this recipe is enough for about 4 pieces of the daikon radish.
14. When the liquid in the pot starts bubbling, cover with a lid. Turn the heat down to low and simmer for 45 to 60 minutes (to your desired degree of tenderness).
15. To prepare konnyaku: Cut it up into pieces of the size you like. Boil briefly to remove the odor, and drain.
16. Simmer in the same way as the daikon radish as described in Steps 13 and 14.
17. Cool the daikon radish in Step 14 or the konnyaku in Step 16 in their cooking liquids, to let the flavor of the dashi permeate them. Warm before serving. Serve with the dengaku miso sauce of your choice.
18. Recipe ID: 2262416 is "Eggplant and Pork Stir Fry With Miso", which is flavored with this dengaku miso sauce. I highly recommend it.
19. If you don't like sesame in your sauces, just leave the sesame paste out of the recipe, and you'll have regular dengaku miso sauce.

Story Behind this Recipe

My hubby loves red miso dengaku sauce... but I don't like the taste of readymade ones because they seem too harsh to me.
Since we both love sesame seeds, I've used this recipe forever.
I think this type of recipe already exists out there, but since everyone here loves it so much I uploaded it.