Recipe for cooking broiled bean curd

Recipes from Japan and Korea :: Japanese and Korean Appetizers and Snacks

"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 c. sake
2 Tbsp. soy sauce
2 Tbsp. sesame paste
1 Tbsp. mirin (sweet Japanese cooking wine)
1 tsp. grated gingerroot
1 lb. 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-in. baking dish. Cut bean curd into 1-in. cubes; arrange in sake mixture. Cover; refrigerate, turning bean curd once, 1 hour.

Soak six 8-in. bamboo or wooden skewers in water. Thread 4 bean curd cubes on each skewer.

Set oven to broil or 550 degrees fahrenheit. Broil bean curd with tops about 4 in. from heat until light brown, 2 to 3 mins.; turn. Brush with marinade; broil 2 to 3 mins. Serve with Tempura Sauce.

Yields 6 servings.