Text 6405, 74 rader
Skriven 2011-01-30 10:35:00 av DAVE DRUM (1:123/140)
Ärende: Gourmet 677
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tofu Dengaku
 Categories: Five, Vegetables, Oriental, Wine
      Yield: 6 servings
 
     16 oz Block firm tofu; drained
    1/3 c  Red (dark) miso
      2 tb Sugar
      2 tb Sake, dry Sherry, or dry
           - white wine
      1 ts Sesame seeds; toasted
 
  Equipment: 12 two-pronged wooden picks or 24 (2 1/2-to 31/2-inch)
  straight wooden picks
  
  A sweet-and-salty miso glaze turns tofu into little bites of comfort
  food, traditionally served on skewers.
  
  Pat tofu dry with paper towels, then wrap in fresh paper towels and
  put in a microwave-safe dish (see cooks' note, below). Microwave at
  high power 30 seconds. Pour off any liquid and wrap tofu in fresh
  paper towels. Microwave 1 or 2 more times for 30 seconds each time,
  pouring off any liquid, until tofu feels firmer.
  
  Preheat broiler.
  
  Stir together miso, sugar, and sake in a small saucepan. (If miso
  mixture is very thick, stir in 1 tablespoon water.) Cook over
  medium-high heat, stirring, until bubbling, glossy, and the
  consistency of ketchup, 1 to 3 minutes.
  
  Cut tofu in half horizontally and arrange, cut sides up, on a cutting
  board. Cut each half into 6 squares (pieces might not be perfectly
  square).
  
  Arrange tofu on a foil-lined broiler pan, cut sides up, and broil
  about 2 inches from heat until a crust just forms, 1 to 2 minutes.
  Remove from oven and spread crusted side of each square with about
  3/4 teaspoon miso mixture. Broil until tops are just bubbling and
  starting to color, 1 to 2 minutes. Transfer to a plate. Skewer each
  square with 1 two-pronged pick or 2 parallel straight picks. Sprinkle
  with seeds.
  
  Cooks' notes: •If you don’t have a microwave, wrap tofu in several
  layers of cheesecloth and press between 2 plates or cutting boards,
  then put it, tilted at a 45-degree angle, inside a large bowl,
  allowing any liquid to run off. Chill, turning tofu once, 2 hours.
  
  •Any leftover miso mixture can be chilled up to 1 month. Brush over
  seafood or vegetables before broiling.?
  
  Adapted from Elizabeth Andou, A Taste of Culture, Tokyo
  
  Gourmet | June 2009
  
  Yield: Serves 6 (small plate or hors d'oeuvre)
  
  MM Format by Dave Drum - 14 June 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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