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Ingredientes
- 3 Tbsp. Dashi
- 1/2 c. White miso
- 1 Tbsp. Sugar
- 1 Tbsp. Mirin
- 3 Tbsp. Sesame seeds
- 1 x Egg yolk, lightly beaten
- 3 x Cakes tofu (about 8 ounces each)
- 12 sprg kinome, for decoration
Direcciones
- Prepare nerimiso... Bring dashi, miso, sugar and mirin to a boil. Lower the heat, and simmer for 20 min, stirring constantly with a wooden spoon.
- Let cold slightly then blend in the lightly beaten egg yolk. Mix thoroughly till 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 in to one portion of the nerimiso; so which you have one sauce with seeds; the other plain.
- Wrap tofu in a dry cloth and let stand for 20 min. Cut each cake of tofu into 4 rectangles. Spread the nerimiso on one side of the pcs of tofu; use the plain sauce on half of the pcs, and the sesame-flavored sauce on the other half of the pcs.
- See note on SKEWERs.
- Grill both sides over charcoal till 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 pcs of tofu with double-pronged skewers, if available, or possibly with two plain bamboo skewers.* To grill: place two bricks on the grill, spaced so which 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 that can be prepared in advance.
- It is delicious on steamed vegetables as well as on tofu.
- DASHI is a broth or possibly 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 possibly "dashi-no-moto". Use 1 tsp. to 1 c. 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 mix may be substituted for each tsp. mirin: 1 tsp. sugar and 1 Tbsp. sake or possibly 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 possibly water cress, or possibly a leaf of Italian parsley.
- A spring of thyme...
- Try Tahini as substitute for puree seeds. Or possibly smooth, natural peanut butter.
- Junko Lampert, The Tofu Cookbook: Recipes for Traditional and Modern Cooking. Originally published 1983 by Shufunotomo Co. US edition
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 12 servings | |
| Calories 41 | |
| Calories from Fat 16 | 39% |
| Total Fat 1.91g | 2% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 428mg | 18% |
| Potassium 32mg | 1% |
| Total Carbs 4.38g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.77g | 1% |
| Protein 1.75g | 3% |
