Broiled Bean Curd
"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
- Mix sake, soy sauce, sesame paste, mirin and gingerroot in ungreased 10
x 6-inch baking dish.
- Cut bean curd into 1-inch cubes; arrange in sake mixture.
- Cover; refrigerate, turning bean curd once, 1 hour.
- Soak six 8-inch bamboo or wooden skewers in water.
- Thread 4 bean curd cubes on each skewer.
- 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
2 to 3 minutes.
- Serve with Tempura Sauce.
Yield: 6 servings