All-Purpose Dengaku Miso Sauce

All-Purpose Dengaku Miso Sauce

Use this miso sauce on grilled aubergines, stewed daikon radishes, as a dip for oden hot pot, pork cutlets, or for miso stewed udon noodles. Make this quick, all-purpose sweet miso sauce in a microwave and stock it in the fridge until needed.


Haccho miso (or red dashi miso)
60 g (*3 and 1/2 tablespoons)
Rice miso (or usual miso you have at home)
40 g (*2 and 1/2 tablespoons)
40 g (*4 tablespoons)
20 g (*1 tablespoon)
5 g (*1 teaspoon)
★Bonito dashi powder
3 g (*1/2 teaspoon)


1. If you use miso with dashi you don't have to add the ★ dashi powder.
2. Put all the ingredients in a heat-proof bowl and mix well.
3. Microwave at 600 W for 30 to 40 seconds without wrapping in cling film. When the miso starts to bubble, remove the bowl from the microwave. Stir, then microwave for 30 more seconds.
4. Transfer the miso sauce into a storage container. It can be stored in the fridge for about 1 month. (The sauce looks runny when warm, but it will set when cold.)
5. This recipe yields about 200 ml of this sauce. The tablespoon measurements shown in the list of ingredients are calculated from grams.
6. Try using the sauce in the following recipes: [Miso & Jako Toast] (Recipe ID: 1729388)
7. [Aubergine Dengaku with Long Aubergines] (Recipe ID: 1729422)
8. [New Season Onion Sandwich with Sweet Miso] (Recipe ID: 1730340)

Story Behind this Recipe

This is an all-purpose sauce that you can use for aubergine dengaku, Nagoya-style miso cutlets, oden hot pots or miso stewed udon noodles. Microwaving it gives it a shiny finish.