kalanamak wrote:


What would the average Japanese use this "gourmet cooking sauce" for?
TIA
blacksalt



Here is a favourite. When grilled and served at the table the smell
alone makes this simple dish an elegant surprise.

Tofu Dengaku

Slice tofu aprox 2 inches by 1 inch and 3/4 inch thick. (dropping brick
of tofu in hot water for a few minutes helps keep firm)
Skewer length wise with two round or one flat skewer. (two prong skewers
are available)
Drain on a towel for 15 min or until firm.
Coat each side with Nerimiso and grill over charcoal or gas grill until
speckled on each side.

White Nerimiso (sweet simmered miso)

1 cup white miso
3 tablespoons mirin
1 1/2 tablespoon sake
1 egg yolk
3 tablespoons ground roasted sesame seeds.

place all ingredients in skillet and simmer two to three minutes over
low heat stirring constantly. Allow to cool. Can be kept refrigerated
for weeks.

Eggplant or other vegetables may be treated the same. Root vegetables
benefit from par boiling first.
Hatcho miso works very well but double mirin and sake for thicker
salty misos. Hatcho has a very nice chocolate flavour when grilled.
Also substituting nut butters for the sesame seeds. (try cashew
butter) Herbs or spices are common as well.

Gordon