Dengaku (grilled Tofu With Nerimiso)

INGREDIENTS

INSTRUCTIONS

By: Junko Lampert, The Tofu Cookbook (Japan)  Prepare nerimiso... Bring
dashi, miso, sugar and mirin to a boil.  Lower the heat, and simmer for
20 minutes, stirring constantly with a  wooden spoon. Let cool slightly
then blend in the lightly beaten egg  yolk. Mix thoroughly until you
have a smooth paste. Divide into two  equal portions.  Toast the sesame
seeds in a dry pan, shaking the pan and removing it  from the h eat as
soon as the seeds start to brown. Grind the seeds  and add to one
portion of the nerimiso; so that you have one sauce  with seeds; the
other plain.  Wrap tofu in a dry cloth and let stand for 20 minutes.
Cut each cake  of tofu into 4 rectangles. Spread the nerimiso on one
side of the  pieces of tofu; use the plain sauce on half of the pieces,
and the  sesame-flavored sauce on the other half of the pieces.  See
note on SKEWERs.  Grill both sides over charcoal until brown and crisp.
You can also  cook in an oven broiler. Decorate with the kinome leaves.
SKEWERS... Dengaku is traditionally served with skewers (like satay).
When grilling over charcoal, skewer the pieces of tofu with
double-pronged skewers, if available, or with two plain bamboo
skewers. * To grill: place two bricks on the grill, spaced so that  you
can rest the skewers on them. The wood of the skewers is not  exposed
to flame. * To broil in oven, do so unskewered. Place tofu on  a
lightly oiled baking sheet, and broil on both sides. Skewer and
decorate after broiling.  NERIMISO is a sweet, simmered miso sauce
which can be prepared in  advance. It is delicious on steamed
vegetables as well as on tofu.  DASHI is a broth or clear soup.
Basically 4 flavors: kombu seaweed; 2  fish flavors (strong and mild);
and a mushroom. An instant Dashi is  available: look for "dashi" or
"dashi-no-moto". Use 1 teaspoon to 1  cup of water.  MISO is fermented
soybean paste. The colors range from yellow to  brown; yellow miso is
called "White" and brown miso is called "Red."  The degree of
saltyiness varies greatly. Refrigerated ,miso stays  fresh for many
months.  MIRIN is intensified, sweetened sake (rice wine). The
following  mixture may be substituted for each teaspoon mirin: 1
teaspoon sugar  and 1 tablespoon sake or white sherry.  KINOME are
young spring of a Japanese pepper tree called sansho. It  has a bright
green color, pungent smell, and neat, symmetrical form  (resembled a
tiny fern). Use leafy celery, or water cress, or a leaf  of Italian
parsley. A spring of thyme...  Try Tahini as substitute for puree
seeds. Or smooth, natural peanut  butter. Junko Lampert, The Tofu
Cookbook: Recipes for Traditional and  Modern Cooking. Originally
published 1983 by Shufunotomo Co. US  edition by Chronicle 1986.  By
"patH" phannema@wizard.ucr.edu

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 116
Calories From Fat: 15
Total Fat: 1.7g
Cholesterol: 15mg
Sodium: 1.4mg
Potassium: 39.9mg
Carbohydrates: 21.5g
Fiber: <1g
Sugar: 1.1g
Protein: 3.3g