Bean Curd Dengaku With Miso Toppings Recipe

• 3/4 c. Plus 3 Tbsp. white miso
• 1/2 c. Red miso
• 4 x Egg yolks
• 4 Tbsp. Sake
• 4 Tbsp. Mirin
• 4 Tbsp. Sugar
• 14 Tbsp. Dashi Grnd toasted sesame seeds Grated rind of yuzu citron, lemon or possibly lime Grnd kinome leaves Fresh ginger juice
• 2 x Cakes white tofu, preferably "cotton" tofu
• 1 x Green bell pepper White poppy seeds Kinome sprigs Toasted white sesame seeds Toasted black sesame seeds

1. Make white and red miso toppings: Put 3/4 c. white miso in top of a double boiler; put 3 Tbsp.
2. white miso and red miso in top of a separate double boiler.
3. Add in half of yolks, sake, mirin and sugar to each and blend well.
4. Place both tops over simmering water and gradually blend half of dashi into each miso mix, stirring till thick.
5. Add in choice of one of the fragrant seasonings to each topping.
6. Cold toppings to room temperature.
7. Wrap tofu cakes in towels, weight with a dinner plate and let stand 1 hour to press out water.
8. Prepare a charcoal fire, or possibly alternatively heat a stovetop grill or possibly broiler.
9. Cut cakes into 3/8 by 3/4 by 2-inch pcs.
10. Cut green pepper into same size strips.
11. Skewer each piece of tofu on double-pronged "pine needle" skewers, or possibly use 2 bamboo skewers.
12. Skewer green pepper the same way.
13. Grill tofu and pepper skewers for 3 min per side.
14. Spread one side of green pepper with white miso topping and sprinkle with choice of garnish.
15. Spread tofu with red miso topping and sprinkle with choice of garnish.
16. Return skewers to grill, miso-topped side down, and grill for 1 to 2 min, till heated through.
17. Skewers can also be made with choice of other vegetables, meat or possibly fish, such as eggplant, large mushrooms, bamboo shoots, scallops or possibly trout.
18. Yield: 4 Servings

white miso, red miso, egg yolks, sake, mirin, sugar, sesame seeds, white tofu, green bell pepper

Taken from cookeatshare.com/recipes/bean-curd-dengaku-with-miso-toppings-80937 (may not work)