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Tofu Dengaku
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Tofu Dengaku

Servings 4
Author Lucy Seligman

Ingredients

  • 2 blocks fresh momen (cotton) tofu

Red miso topping:

  • 1/2 cup red hatcho miso
  • 2 tbsps white miso
  • 1 egg yolk
  • 1 tbsp sake
  • 2 tbsps mirin (sweet sake)
  • 4 tbsps white sugar
  • 1/4 cup dashi fish stock
  • 2 tbsps water
  • 1/2 tsp grated ginger (or to taste)

Garnishes (choose any three):

  • Japanese mustard (karashi)
  • Ground Japanese pepper (sansho)
  • Sprigs of fresh Japanese pepper (kinome)
  • Slivers of fresh Japanese citron (yuzu)
  • White poppy seeds
  • Toasted white sesame seeds
  • Toasted black sesame seeds

Instructions

  • Pierce each piece of tofu with either a two-pronged skewer or two skewers so that it won’t fall apart when turned over. (The Japanese traditionally use bamboo skewers.)
    2. Make the red miso topping by mixing all the ingredients, with the exception of the ginger. Place the mixture in the top section of a double boiler. Simmer over boiling water, stirring constantly, until the mixture thickens, which takes about 10 minutes. Stir in the ginger. Let the mixture cool prior to spreading it on the tofu.
    3. Lightly grill or broil the tofu on both sides until it is slightly browned and hot. Spread a thin layer of miso on one side and grill for a minute or two to heat the miso up. Remove from heat, sprinkle with the desired toppings, and serve immediately, leaving the tofu on the skewers.