Broiled Bean Curd (Tofu Dangaku)

"Dangaku" is the Japanese name for a sort of fair, and it refers to a number of different foods, all of which are skewered before cooking. It refers both to street foods and to the stilts on which fair performers entertain the crowds.


  • 1/4 cup sake
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame paste
  • 1 tablespoon mirin (sweet Japanese cooking wine)
  • 1 teaspoon grated gingerroot
  • 1 pound firm bean curd (tofu)
  • Tempura Sauce, Hot Mustard Sauce or Teriyaki Sauce


  1. Mix sake, soy sauce, sesame paste, mirin and gingerroot in ungreased 10 x 6-inch baking dish.
  2. Cut bean curd into 1-inch cubes; arrange in sake mixture.
  3. Cover; refrigerate, turning bean curd once, 1 hour.
  4. Soak six 8-inch bamboo or wooden skewers in water.
  5. Thread 4 bean curd cubes on each skewer.
  6. Set oven to broil or 550 degrees F. Broil bean curd with tops about 4 inches from heat until light brown, 2 to 3 minutes; turn. Brush with marinade; broil for 2 to 3 minutes.
  7. Serve with Tempura Sauce.

Yield: 6 servings

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