This Japanese nutritious dish came to be called dengaku, named for the wooden skewers on which it was sometimes cooked. These long skewers were reminiscent of the stilts worn in an ancient dance of the same name.
Ingredients: (Serves 4-6)
- 700 g/1 lb 9 oz firm (cotton) tofu
- 100 g/3½ oz red or white miso paste
- 1 egg yolk
- 1½ tablespoons dashi II
- 2 teaspoons mirin
- 2 teaspoons sugar
- Vegetable oil, for brushing
For the garnish: (optional)
- Nori flakes
- Scallion (spring onions) thinly sliced
- Sesame seeds, lightly toasted
Method:
To weight the tofu, wrap it in a clean tea towel (dish towel). Put two plates on top of the tofu to extract any excess moisture and leave for 1 hour, or until the tofu is about half its original thickness. Remove from the towel. Pat dry with paper towels.
Meanwhile, combine the miso, egg yolk, dashi, mirin and sugar in a bowl and whisk until smooth.
Preheat the broiler (grill) to high. Cut the tofu into six even slices and put on a foil-lined tray. Lightly brush the tofu blocks with a little vegetable oil and put under the grill for 2-3 minutes, or until lightly golden. Turn the tofu over and cook the other side.
Thickly spread miso mixture onto one side of the tofu and place under the grill again, miso side up, for a few minutes, or until it is bubbling and golden in places.
Serve immediately, sprinkled with one or a mixture of the garnishes.