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Prep Time: 0 Minutes Cook Time: 16 Minutes |
Ready In: 16 Minutes Servings: 4 |
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The name of this dish refers to a traditional festival which included performers on stilts, or dengaku. The miso paste is intensely flavorful—salty, sweet, and rich. Ingredients:
3/4 cup red miso |
3 tablespoons sake |
3 tablespoons mirin |
3 teaspoons sugar |
8 tablespoons niban dashi |
1 pound firm tofu |
bamboo skewers |
garnishes: toasted sesame seeds, slivered lemon rind, chopped green onions |
Directions:
1. Combine miso, sake, mirin, sugar and dashi in a double boiler over low heat. Stir until smooth and thicken to a paste consistency, about 10 minutes, stirring frequently.
2. Remove the tofu from the package and wrap in paper towels. Place on a plate and place a plate on top, to press water out of tofu. Place tofu block longways and cut in half horizontally. Rotate each half 90 degrees and cut into 3/4-inch slices. Carefully insert two bamboo skewers into each slice so that they angle slightly.
3. Grill over very hot coals for about 3 minutes on each side. It is helpful to place bricks on your grill to rest skewers on so that the tofu doesn't touch the grill. After turning to second side, spread the miso sauce on the already grilled side. Turn again and grill the miso sauce side for another minute. Top each with one of the garnishes.
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