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.

Yield: 6 servings

Ingredients

• 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

Instructions

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.