| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Taste3 |
1 |
servings |
INGREDIENTS
| 3/4 |
c |
Plus 3 tablespoon white miso |
| 1/2 |
c |
Red miso |
| 4 |
|
Egg yolks |
| 4 |
tb |
Sake |
| 4 |
tb |
Mirin |
| 4 |
tb |
Sugar |
| 14 |
tb |
Dashi |
|
|
Ground toasted sesame seeds |
|
|
Grated rind of yuzu citron; lemon or lime |
|
|
Ground kinome leaves |
|
|
Fresh ginger juice |
| 2 |
|
Cakes white tofu; preferably "cotton" |
|
|
; tofu |
| 1 |
|
Green bell pepper |
|
|
White poppy seeds |
|
|
Kinome sprigs |
|
|
Toasted white sesame seeds |
|
|
Toasted black sesame seeds |
INSTRUCTIONS
WHITE AND RED MISO TOPPINGS
FRAGRANT SEASONINGS
DENGAKU
GARNISHES
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, bamboo shoots, scallops or
trout.
Yield: 4 Servings
Converted by MC_Buster.
Recipe by: TASTE SHOW #TS4782
Converted by MM_Buster v2.0l.
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