TOFU DENGAKU
Provided by Abe Hiroki
Categories Appetizer Broil Low Fat Low Cal High Fiber Tofu Sake Healthy Low Cholesterol Soy Sauce Bon Appétit New York Sugar Conscious Dairy Free Peanut Free Tree Nut Free
Yield Makes 10 servings
Number Of Ingredients 14
Steps:
- Bring 1 1/2 tablespoons sake just to boil in small saucepan. Remove from heat. Mix in white miso and 1 teaspoon sugar. Mix in yuzu and shiso, if desired. Set white miso sauce aside.
- Bring remaining 1 1/2 tablespoons sake just to boil in another small saucepan. Remove from heat. Mix in red miso and remaining 6 teaspoons sugar. Set red miso sauce aside.
- Combine 4 cups water and dashi-kombu in medium saucepan. Bring just to simmer over high heat, then immediately remove broth from heat (to prevent dashi-kombu from becoming bitter). Add bonito; let stand until bonito settles at bottom of pan, about 20 minutes.
- Strain broth into large saucepan. Mix in soy sauce and mirin. Bring to boil. Reduce heat and simmer 10 minutes to blend flavors. Set broth aside.
- Line large rimmed baking sheet with foil. Cut tofu into 2 x 1 x 1/2-inch rectangles. Add tofu rectangles to broth and simmer over medium-low heat 10 minutes to flavor tofu. Using slotted spoon, carefully remove tofu rectangles and place on prepared baking sheet. Cool tofu. DO AHEAD: Sauces and tofu can be made 2 hours ahead. Let stand at room temperature.
- Preheat broiler. Starting at 1 short end of tofu, insert skewer through center, extending to opposite short end. Repeat with remaining tofu and skewers. Brush half of tofu pieces (top only) with red miso mixture. Brush remaining tofu pieces (top only) with white miso mixture. Place sheet of foil over exposed portion of skewers to prevent burning. Broil tofu 6 to 8 inches from heat source until golden brown and charred in spots, watching closely, 2 to 4 minutes. Remove foil. Transfer skewers to platter. Sprinkle with sesame seeds.
BEAN CURD DENGAKU WITH MISO TOPPINGS
Provided by Food Network
Time 1h30m
Yield 4 Servings
Number Of Ingredients 17
Steps:
- Make white and red miso toppings: Put 3/4 cup white miso in top of a double boiler; put 3 tablespoon white miso and red miso in top of a separate double boiler. Add half of yolks, sake, mirin and sugar to each and blend well. Place both tops over simmering water and gradually blend half of dashi into each miso mixture, stirring until thick. Add choice of one of the fragrant seasonings to each topping. Cool toppings to room temperature.
- Wrap tofu cakes in towels, weight with a dinner plate and let stand 1 hour to press out water. Prepare a charcoal fire, or alternatively heat a stovetop grill or broiler. Cut cakes into 3/8 by 3/4 by 2-inch pieces. Cut green pepper into same size strips. Skewer each piece of tofu on double-pronged "pine needle" skewers, or use 2 bamboo skewers. Skewer green pepper the same way. Grill tofu and pepper skewers for 3 minutes per side.
- Spread one side of green pepper with white miso topping and sprinkle with choice of garnish. Spread tofu with red miso topping and sprinkle with choice of garnish. Return skewers to grill, miso-topped side down, and grill for 1 to 2 minutes, until heated through. Skewers can also be made with choice of other vegetables, meat or fish, such as eggplant, large mushrooms,
GRILLED TOFU ON A STICK (TOFU DENGAKU)
This Japanese dish makes a nice appetizer or snack. No muss no fuss because it's served on a stick. From Japanese Cuisine For Everyone b yYukiko Moriyama.
Provided by alvinakatz
Categories Japanese
Time 20m
Yield 8 skewers, 4 serving(s)
Number Of Ingredients 7
Steps:
- Put miso, mirin, sugar and dashi in a pan and cook, stirring constantly , over low heat until sugar dissolves. Add egg yolk and mix well until glossy. Remove from heat.
- Cut tofu into 8 blocks (small popsicle shapes). In a 12" frying pan, heat oil on medium high. Add tofu and sauté, turning carefully so the blocks don't break, until medium brown.
- Spread miso on one side of the tofu (a pastry brush will do the job.).
- Skewer each piece of tofu with a skewer or wooden stick about 3-1/2 inches long and strong enough to hold up the tofu. A double pronged stick works well.
- Arrange on a plate and serve.
Nutrition Facts : Calories 181.6, Fat 11.5, SaturatedFat 2.3, Cholesterol 41.5, Sodium 45.3, Carbohydrate 8, Fiber 1.5, Sugar 5.8, Protein 14.6
DENGAKU
Make and share this Dengaku recipe from Food.com.
Provided by niibu_yaa
Categories Soy/Tofu
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Take tofu wrap it in paper towel, place in microwave for 1 minute. This will help pull the water out of it. Remove paper towel, pat down tofu with paper towel then cut it into domino sized pieces. In a sauce pan heat oil then add tofu cook until it browns then turn it and cook again until that side browns. Remove Tofu, place on paper towel to drain excess oil. In same sauce pan heat up the Rice Wine mix in sugar until it dissolves. Mix in Miso paste, turn off range/stove top and keep mixing until well blended. If it's still lumpy, no worries. Once it's mixed turn on range again add tofu and cook on high for 1 minute or so. Plate the tofu, then drizzle sauce over it.
Nutrition Facts : Calories 144.8, Fat 6, SaturatedFat 1.2, Sodium 476.8, Carbohydrate 9.3, Fiber 1.8, Sugar 4.7, Protein 11.8
BROILED TOFU WITH MISO (TOFU DENGAKU)
A sweet-and-salty miso glaze turns tofu into little bites of comfort food, traditionally served on skewers.
Provided by Elizabeth Andoh
Categories Side Broil Vegetarian Quick & Easy Tofu Healthy Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Serves 6 (small plate or hors d'oeuvre)
Number Of Ingredients 6
Steps:
- Pat tofu dry with paper towels, then wrap in fresh paper towels and put in a microwave-safe dish (see cooks' note, below). Microwave at high power 30 seconds. Pour off any liquid and wrap tofu in fresh paper towels. Microwave 1 or 2 more times for 30 seconds each time, pouring off any liquid, until tofu feels firmer.
- Preheat broiler.
- Stir together miso, sugar, and sake in a small saucepan. (If miso mixture is very thick, stir in 1 tablespoon water.) Cook over medium-high heat, stirring, until bubbling, glossy, and the consistency of ketchup, 1 to 3 minutes.
- Cut tofu in half horizontally and arrange, cut sides up, on a cutting board. Cut each half into 6 squares (pieces might not be perfectly square).
- Arrange tofu on a foil-lined broiler pan, cut sides up, and broil about 2 inches from heat until a crust just forms, 1 to 2 minutes. Remove from oven and spread crusted side of each square with about 3/4 teaspoon miso mixture. Broil until tops are just bubbling and starting to color, 1 to 2 minutes. Transfer to a plate. Skewer each square with 1 two-pronged pick or 2 parallel straight picks. Sprinkle with seeds.
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- Combine 2 Tbsp sake, 2 Tbsp mirin, 2 Tbsp sugar, and 4 Tbsp miso in a saucepan. Mix well to combine and then bring to a gentle simmer over the lowest heat. Stir constantly and cook for 2-3 minutes. Make sure the miso doesn’t burn. When the miso has thickened, it’s ready to use. To Sore: You can put the miso in the airtight container and store the refrigerator for up to 3-4 weeks.
- Preheat the oven to 400ºF (200ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Wrap the tofu with 2 sheets of paper towel and press the tofu between two plates for 30 minutes. Alternatively, you can microwave paper towel-wrapped tofu for 60-90 seconds to dehydrate. Once the tofu is dehydrated, cut it into small bite-size (any shape is ok), and the thickness should be about ¾ inch (1.5 cm).
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