There are several Dengaku Chaya (teahouses) in the Aizu region of Fukushima, and the delicious dengaku dishes such as atsuage tofu and mochi (rice cakes) that are baked in the hearth are exceptional.
This time, I made miso dengaku using atsuage and miso from Samegawa village, which is famous for producing soybeans.
By slowly baking the deep-fried tofu and miso sauce, you can enjoy dengaku with a fragrant miso sauce, a crispy surface and a moist texture inside.
INGREDIENTS: 2 servings
- 1 (150g) deep-fried tofu/atsuage tofu
Dengaku miso sauce
- 2 tablespoons miso
- 2 tablespoons sugar/cane sugar
- 1 tablespoon mirin/sweet sake
- 1 tablespoon sake
INSTRUCTIONS
STEP
Preparation
- Cut the deep-fried tofu into 4 rectangular pieces (about 2.5 cm or 1 inch thick).
- Preheat oven to 230℃ (445℉).
STEP
Make miso sauce
- Put the dengaku miso sauce ingredients in a pot and heat over low heat. Cook for about 1 minute while stirring until thickened.
STEP
Bake in the oven
- Place the deep-fried tofu on a parchment-lined baking sheet, and bake in an oven preheated to 230℃ (445℉) for about 8 minutes until both sides are lightly colored.
- Spread dengaku miso sauce on one side of the deep-fried tofu, and bake in the oven for about 8 minutes until the miso is lightly browned.
- Skewer the deep-fried tofu and serve on a plate.
NOTES
- It is also delicious to use yuzu miso instead of dengaku miso sauce.
