Tofu Dengaku

Ingredients for Tofu Dengaku

• 3 tablespoons sake, divided

• 60ml white miso

• 7 teaspoons sugar, divided

• 1/2 teaspoons finely grated yuzu peel (optional)

• 1 tablespoon chopped shiso leaf (optional)

• 60ml red miso

• 950ml water

• 1 3 x 5-inch piece dashi-kombu (dried seaweed)

• 240ml dried shaved bonito flakes

• 80ml light soy sauce

• 80ml mirin (sweet Japanese rice wine)

• 575g extra-firm tofu, well drained

• 20 6- to 8-inch-long wooden skewers

• Toasted sesame seeds

Bring 1 1/2 tablespoons sake just to boil in small saucepan. Remove from heat. Mix in white miso and 1 teaspoon sugar. Mix in yuzu and shiso, if desired. Set white miso sauce aside.

Bring remaining 1 1/2 tablespoons sake just to boil in another small saucepan. Remove from heat. Mix in red miso and remaining 6 teaspoons sugar. Set red miso sauce aside.

Combine 950ml water and dashi-kombu in medium saucepan. Bring just to simmer over high heat, then immediately remove broth from heat (to prevent dashi-kombu from becoming bitter). Add bonito; let stand until bonito settles at bottom of pan, about 20 minutes.

Strain broth into large saucepan. Mix in soy sauce and mirin. Bring to boil. Reduce heat and simmer 10 minutes to blend flavours. Set broth aside.

Line large rimmed baking sheet with foil. Cut tofu into 2 x 1 x 1/2-inch rectangles. Add tofu rectangles to broth and simmer over medium-low heat 10 minutes to flavour tofu. Using slotted spoon, carefully remove tofu rectangles and place on prepared baking sheet. Cool tofu. DO AHEAD: Sauces and tofu can be made 2 hours ahead. Let stand at room temperature.

Preheat grill. Starting at 1 short end of tofu, insert skewer through centre, extending to opposite short end. Repeat with remaining tofu and skewers. Brush half of tofu pieces (top only) with red miso mixture. Brush remaining tofu pieces (top only) with white miso mixture. Place sheet of foil over exposed portion of skewers to prevent burning. Grill tofu 6 to 8 inches from heat source until golden brown and charred in spots, watching closely, 2 to 4 minutes. Remove foil. Transfer skewers to platter. Sprinkle with sesame seeds.

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