I try to keep some miso dengaku on hand at home in the fridge. Today we had it over simmered daikon. It makes for a great dip for crudite, or spread over grilled tofu.
You can also mix in different flavors like a tart vinegar, toasted sesame seeds, or sauteed nira chives.
Mix in a small saute pan until thick:
2 Tablespoons miso (explore with different types to see what you like)
2 Tablespoons sugar
2 teaspoons mirin
Taste and adjust with salt if needed.
from here, you can play around and add toasted sesame seeds, some vinegar, etc. It keeps in the fridge for a few weeks, but usually disappears before that.
