Tofu Dengaku (Grilled Tofu Dressed With Sweet Miso Paste) ｜ Our Regional Cuisines
RECIPE
Ingredients (4 servings)
- Firm tofu 2
- Dashi broth Appropriate quantity
- Bamboo skewers 80 to 100
- Mixed miso 4 tbsp.
- Sugar 1 to 3 tbsp.
- Mirin (Sweet cooking rice wine) 1 to 3 tbsp. (Sweetness may be adjusted according to the taste of miso)
- Mushrooms As desired
- Green laver, Sesame seeds, Green onion, etc. Appropriate quantity
- Yuzu miso (Soybean paste) To taste
How to cook
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1. Mix miso with sugar and a little mirin.
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2. Knead the mixture well over heat and adjust the sweetness with broth if it is too thick.
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3. Wrap the tofu in a dish towel and place a weight on top to evenly drain off the water. When removing the water, drain the tofu in hot water and then cool it before use to prolong its shelf life.
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4. Scrape the drained tofu horizontally and cut it into pieces shaped like clappers, about 5 to 6 cm long and 1 cm wide.
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5. Thread the tofu onto bamboo skewers, about 25 cm long, and grill both sides using 5 skewers. Dip the skewers in soybean paste, sear briefly, and serve. In spring, use kinome miso; in winter, use yuzu; and in other seasons, use green laver, sesame seeds, and green onions as seasoning.
provider : “Mie no Aji Sensai Mansai” (Mie Food Culture Research Association)
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
