Tofu Dengaku

Tofu Dengaku is one of Japan's oldest tofu preparations — skewered tofu grilled over charcoal and lacquered with a sweet-savoury miso glaze. The dish traces its origins to Edo-period street food stalls and Buddhist temple kitchens, where it sustained both pilgrims and townspeople. The glaze caramelises under the grill, creating a burnished, umami-rich crust against the soft, mild tofu within.

Serves: 4

Ingredients

Tofu

• 600g (1 lb 5 oz) firm tofu (momen tofu), drained

White Miso Dengaku Glaze

• 80g (⅓ cup) shiro miso (white miso)
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp sugar
• 1 tbsp water

Red Miso Dengaku Glaze (variation)

• 60g (¼ cup) aka miso (red miso)
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp sugar

To Serve

• Yuzu zest or lemon zest (optional)
• Toasted sesame seeds
• Sansho pepper (optional)

Instructions

1. Wrap tofu in a clean cloth and place a weight on top (a plate with a tin on it). Press for 30 minutes to remove excess moisture. This helps the glaze adhere and prevents spattering under the grill.
2. Prepare the miso glazes: combine miso, mirin, sake, sugar, and water in a small saucepan over low heat. Stir constantly for 3–4 minutes until the sugar dissolves and the mixture thickens to a spreadable paste. Remove from heat and cool. Make both glazes if desired to offer variety.
3. Cut tofu into rectangles roughly 7cm × 4cm × 2cm. Insert a flat bamboo or metal skewer horizontally through each piece. (Soak bamboo skewers in water for 20 minutes first to prevent burning.)
4. Heat a grill (broiler) to high, or heat a ridged cast-iron pan over high heat. Grill tofu for 3–4 minutes per side until lightly golden and firm on the surface.
5. Spread a generous layer of dengaku glaze over one face of each tofu piece using a pastry brush or spoon. Return to the grill for 2–3 minutes until the glaze darkens, bubbles, and caramelises at the edges. Watch carefully — the miso can burn quickly.
6. Plate with a sprinkle of sesame seeds and a tiny grating of yuzu zest. Serve immediately as a starter, snack, or side.

Cook's Notes: White miso gives a sweeter, milder glaze suited to delicate presentations; red miso gives a deeper, more complex result. For a charcoal-grilled flavour indoors, use a kitchen torch to lightly scorch the glaze after the final grill pass.