Miso-Glazed Konnyaku (こんにゃくの田楽, Konnyaku no Dengaku)

Ingredients

Equipment Needed

• •Small saucepan
• •Bamboo skewers
• •Broiler-safe rack or foil-lined tray
• •Small brush for the miso tare

Instructions

1. 1

   Score and cut

   Rinse the konnyaku, then score both faces in a shallow crosshatch, barely cutting the surface. Cut it into 8 slabs. The scoring isn't decoration. Konnyaku is smooth and stubborn, and those little cuts give the miso tare somewhere to cling.

2. 2

   Parboil the slabs

   Bring a small pot of water to a boil and add the konnyaku. Boil for 3 minutes, then drain well. This draws out the faint bitterness and packet smell, leaving the clean springy texture we want. Skip this and the glaze has to fight the ingredient, which is a poor arrangement.

   Parboiling is the one detail that decides the dish. The miso should season the konnyaku, not hide it.
3. 3

   Make miso tare

   In a small pan, combine the miso, sugar, mirin, sake, and soy sauce. Warm over low heat, stirring, until glossy and thick enough to coat the spoon, about 2 minutes. Low heat matters because miso scorches easily, and scorched miso tastes harsh instead of deep.

4. 4

   Skewer and broil

   Thread the drained konnyaku slabs onto bamboo skewers. Set them on a lightly oiled rack or foil-lined tray and broil until the surface looks dry and lightly tightened, 3 to 4 minutes. This little drying step helps the glaze grip instead of sliding off.

5. 5

   Glaze and finish

   Brush the top of each slab with the warm miso tare and broil again just until the glaze turns shiny and dark at the edges, 1 to 2 minutes. Watch closely. You want lacquer, not burn. Sprinkle with sesame and a little yuzu peel if using, then serve warm or at room temperature.

Chef Tips

• •Buy plain gray konnyaku if you can, the kind flecked with seaweed powder. The white kind works too, but the gray one has the look most Japanese cooks expect on this dish.
• •Use red miso for a stronger, darker glaze, or awase miso, mixed miso, for a rounder one. White miso can be used, but it gives a sweeter, softer dish and needs less sugar.
• •Soak bamboo skewers for 10 minutes if they will sit close to the broiler. The food cooks fast, but dry skewers scorch faster than konnyaku warms.
• •Serve three skewers on a small plate, not a crowded heap. Dengaku looks best with a little space around it, and the glaze stays cleaner that way. Leave it room.

Advance Preparation

• •The miso tare can be made 3 days ahead and refrigerated. Warm it gently before brushing so it loosens and coats evenly.
• •The konnyaku can be scored, cut, and parboiled a day ahead. Keep it covered in the refrigerator, then pat it dry before skewering and broiling.
• •Finished dengaku is best the day it's made, served warm or at room temperature. Reheat briefly under the broiler if needed, watching the miso closely.

Frequently Asked Questions

Nutrition Information

1 serving (about 80g)