Miso Dengaku (Tofu, Eggplant, Daikon & Konnyaku)

Bahan-bahan (4 porsi)

• 2 Tbsp sake
• 2 Tbsp mirin
• 4 Tbsp miso ((traditionally the Japanese use red miso, but any miso is fine))
• 2 Tbsp sugar
• 1 medium-firm tofu (momen dofu) ((14 oz, 397 g))
• 3 Japanese or Chinese eggplants ((or use 1 globe eggplant))
• 1 Tbsp neutral oil
• 1 tsp toasted white sesame seeds
• 3 inches daikon radish ((use the top green part of the daikon, which is sweeter and less bitter))
• 1 piece kombu (dried kelp) ((5 g; 2 x 2 inches, 5 x 5 cm per piece))
• ½ tsp toasted white sesame seeds
• 2 blocks konnyaku (konjac) ((18 oz, 510 g))