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Black Dengaku Sauce (Sweet Miso Sauce) with Eggplant


(Dengaku Sauce)

1 tablespoon of Carwari Miso White

1/2 tablespoon of Carwari Black Tahini

1 tablespoon of Carwari Agave Nectar

1 tablespoon of Water

1/2 tablespoon of Carwari Toasted Sesame Oil

1 middle-sized Eggplant (cut into 3 cm thick slices)


1. Place the sliced eggplants into water to soak, and dry them with kitchen towels.

2. Put the eggplant pieces onto a plate and cover the plate with plastic wrap and cook for around 2 minutes using a microwave until tender.

3. Pour sesame oil on a heated pan and cook the eggplant until the surface has a nice golden-brown colour.

4 .Blend all of the black dengaku sauce ingredients well and heat it up for 20 seconds in a microwave.

5. Put the cooked eggplants on a serving plate and pour the black dengaku sauce over the eggplant.

*You can also use the Dengaku sauce for tofu and other vegetables.

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