Miso-Glazed Tofu on Stilts (Dengaku)
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
8 pieces
- Serves:
- 4
ingredients
- 907.18 g extra firm tofu
-
For the miso glaze
- 118.29 ml white miso
- 29.58 ml mirin
- 29.58 ml sake
- 29.58 ml sugar
- 14.79 ml mayonnaise
- 14.79 ml toasted sesame seeds
- 16 bamboo skewers
directions
- Rinse the tofu and press for 1 hour. (To press the tofu, place it on a gently sloping cutting board in the sink. Place a heavy plate on top of it and let stand for 1 hour. The weight of the plate will press out the excess liquid and firm up the tofu.).
- Prepare the miso glaze. Combine the miso, mirin, sake, sugar, and mayonnaise in the top of a double boiler and whisk until smooth. Cook the sauce over the double boiler until thick and creamy, about 3 minutes.
- Cut each block of tofu through the short side to obtain 2 broad thin rectangles. Cut each rectangle in half widthwise. Stick two skewers through the narrow end of each piece of tofu. Preheat the grill to high.
- Grill the tofu on each side until lightly browned, turning once, 3 to 4 minutes per side, brushing with miso glaze. Sprinkle with sesame seeds and serve immediately.
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