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Recipe Name: Dengaku (grilled Tofu With Nerimiso) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
3 Tablespoon(s) Dashi
1/2 Cup(s) White miso
1 Tablespoon(s) Sugar
1 Tablespoon(s) Mirin
3 Tablespoon(s) Sesame seeds
1 Egg yolk, lightly beaten
3 Cakes tofu, about 8 ounces
each
12 Sprigs kinome, for
decoration
Directions:
By: Junko Lampert, The Tofu Cookbook (Japan)Prepare nerimiso... Bring
dashi, miso, sugar and mirin to a boil. Lowerthe heat, and simmer for
20 minutes, stirring constantly with a woodenspoon. Let cool slightly
then blend in the lightly beaten egg yolk. Mixthoroughly until you have
a smooth paste. Divide into two equalportions.Toast the sesame seeds in
a dry pan, shaking the pan and removing itfrom the h eat as soon as the
seeds start to brown. Grind the seeds andadd to one portion of the
nerimiso; so that you have one sauce withseeds; the other plain.Wrap
tofu in a dry cloth and let stand for 20 minutes. Cut each cake oftofu
into 4 rectangles. Spread the nerimiso on one side of the pieces
oftofu; use the plain sauce on half of the pieces, and the
sesame-flavoredsauce on the other half of the pieces.See note on
SKEWERs.Grill both sides over charcoal until brown and crisp. You can
also cookin 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 withdouble-pronged skewers, if
available, or with two plain bamboo skewers.* To grill: place two
bricks on the grill, spaced so that you can restthe 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 bakingsheet, and broil on
both sides. Skewer and decorate after broiling.NERIMISO is a sweet,
simmered miso sauce which can be prepared inadvance. It is delicious on
steamed vegetables as well as on tofu.DASHI is a broth or clear soup.
Basically 4 flavors: kombu seaweed; 2fish flavors (strong and mild);
and a mushroom. An instant Dashi isavailable: look for "dashi" or
"dashi-no-moto". Use 1 teaspoon to 1 cupof 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 degreeof saltyiness
varies greatly. Refrigerated ,miso stays fresh for manymonths.MIRIN is
intensified, sweetened sake (rice wine). The following mixturemay be
substituted for each teaspoon mirin: 1 teaspoon sugar and 1tablespoon
sake or white sherry.KINOME are young spring of a Japanese pepper tree
called sansho. It hasa bright green color, pungent smell, and neat,
symmetrical form(resembled a tiny fern). Use leafy celery, or water
cress, or a leaf ofItalian parsley. A spring of thyme...Try Tahini as
substitute for puree seeds. Or smooth, natural peanutbutter. Junko
Lampert, The Tofu Cookbook: Recipes for Traditional andModern Cooking.
Originally published 1983 by Shufunotomo Co. US editionby Chronicle
1986.By "patH" phannema@wizard.ucr.edu

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


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