Grilled Skewered Tofu with Miso
The Quirky Foodster Team
Ingredients
- Firm tofu, pressed and cut into rectangles — 600 g (1.3 lb)
- Miso paste — 80 g (2.8 oz)
- Sugar — 2 tbsp
- Mirin — 2 tbsp
- Water — 1 tbsp
- Toasted sesame seeds — a few
Method
- Thread the tofu rectangles onto skewers.
- Combine the miso, sugar, mirin, and water in a small saucepan and warm gently, stirring until smooth and slightly thickened.
- Grill the tofu skewers over medium heat for 2-3 minutes per side, until lightly browned.
- Brush generously with the miso glaze.
- Grill briefly longer to set the glaze, scatter with sesame seeds, and serve hot.
Introduction: Tofu skewered and grilled with a sweet, glazed miso topping, a popular street and roadside food especially associated with the Edo period.
Cultural Background: Dengaku, meaning ‘field music’ after the shape of skewered food resembling folk dancers on stilts, became a popular street snack during the Edo period, sold at roadside stalls to travellers and city dwellers alike.
Tips: Pressing the tofu well beforehand removes excess moisture and helps it hold together on the skewer.
Variations: Eggplant or konnyaku can be prepared the same way alongside or instead of tofu.
Nutrition: Approx. 170 kcal per serving.
FAQs:
Q: Where does the name ‘dengaku’ come from?
A: It references a traditional folk performance involving dancers on stilts, whose silhouette the skewered food was thought to resemble.
Q: Was this dish sold widely as street food?
A: Yes, dengaku became a well-known and popular roadside snack particularly during the Edo period.
- Firm tofu, pressed and cut into rectangles — 600 g (1.3 lb)
- Miso paste — 80 g (2.8 oz)
- Sugar — 2 tbsp
- Mirin — 2 tbsp
- Water — 1 tbsp
- Toasted sesame seeds — a few
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