Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
Broiled Bean Curd (Tofu Dangaku)
"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 cup sake
2 tablespoons soy sauce
2 tablespoons sesame paste
1 tablespoon mirin (sweet Japanese cooking wine)
1 teaspoon grated gingerroot
1 pound 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-inch baking dish. Cut bean curd into 1-inch cubes; arrange in sake mixture. Cover; refrigerate, turning bean curd once, 1 hour.
Soak six 8-inch bamboo or wooden skewers in water. Thread 4 bean curd cubes on each skewer.
Set oven to broil or 550 degrees F. Broil bean curd with tops about 4 inches from heat until light brown, 2 to 3 minutes; turn. Brush with marinade; broil 2 to 3 minutes. Serve with Tempura Sauce.
Yields 6 servings.
