Tofu Dengaku

Ingredients

• One block of firm tofu, also called cotton
• 1/3 cup of a miso of your choice, preferably a combination of white and red
• 2 eggs yolks
• 2 tablespoons sake
• 2 tablespoons mirin
• 2 tablespoons sugar
• 3 tablespoons dashi, or water
• Toppings:
• Sesame seeds
• Grated lemon or yuzu rind
• Fresh ginger juice

Directions

1. For the miso sauce, set a bowl over gently simmering water, or use a double boiler if you have one. Add the miso, egg yolks, sake, mirin, and sugar to the bowl. If mirin is not available, use 1 more tablespoon of sugar in its place.
2. With the bowl still over the simmering water, pour in the dashi a little at a time, stirring as you go. Continue stirring until the sauce thickens, then taste and adjust the seasoning if it needs it. Depending on the miso you use, the finished sauce may lean sweeter or saltier. If you are using a topping, stir it in at the very end.
3. For the tofu, take the block out of its package and place it on a chopping board. Cover it with a clean tea towel, then press it with a drop lid, if you have one, and a suitably heavy object.
4. Slice the tofu into 2-inch blocks. Thread each piece onto a skewer and cook over a hot charcoal fire, turning so both sides brown and the tofu warms through. If you would rather use the oven, place the tofu in a shallow pan and broil it for a few minutes.
5. Take the tofu off the heat and spread plenty of miso sauce over 1 side. Add garnishes, such as sesame seeds, if you like. Return the sauced side to the grill or broiler for 1 or 2 minutes, just until the top browns. Serve right away.