DENGAKU MISO TOFU

This is one of the most famous and authentic Japanese tofu dishes. Dengaku is a traditional sweet miso mixture that is very versatile and has a complex flavour profile. It comes in various colours and can be bought ready-made in Japan but it’s very easy to make as in this recipe

Good

% Daily Values based on a 2,000 calorie diet

Step 1

To prepare the tofu, wrap in kitchen paper and press between 2 chopping boards with a weight (such as a tin of beans) on the top. Arrange in the sink on a slight angle, so that excess water can drain away. Leave for 1–2 hours.

Step 2

To make the white dengaku miso, combine the white miso, mirin, sugar

Step 3

and 4 tablespoons of water in a small saucepan and set over a low

Step 4

heat. Simmer for about 5 minutes, mixing all the time until thickened and

Step 5

sticky. Turn off the heat and let cool briefly. Put the egg yolk in a bowl,

Step 6

then gradually whisk in the miso mixture, making sure there are no lumps.

Step 7

To make the green dengaku miso, tear the shiso leaves or coriander

Step 8

leaves into small pieces and grind in a mortar and pestle until you

Step 9

have a smooth and thick paste. Add half of the white dengaku miso

Step 10

and mix well.

Step 11

To make the red dengaku miso, combine the red miso, mirin, sugar and

Step 12

5 tablespoons of water in a saucepan and place over a low heat.

Step 13

Simmer for 5–6 minutes, or until shiny and thick (a mayonnaise-like

Step 14

consistency). Take off the heat and allow to cool to room temperature,

Step 15

at which point it will thicken further.

Step 16

Preheat the grill to medium-high. Cut the tofu into 12 squares and grill

Step 17

for about 5 minutes, then turn over and grill for a further 3 minutes.

Step 18

Remove the tofu squares from the grill and spread 4 tofu cubes with

Step 19

the white dengaku miso. Take another 4 tofu squares and spread them

Step 20

with the green dengaku miso; repeat with the red dengaku and the

Step 21

remaining squares. Place the tofu squares back under the grill for 2–3 minutes, or until the miso starts bubbling and caramelising slightly.

Step 22

Serve garnished with extra shiso leaves.