Namafu Dengaku

Namafu Dengaku

Difficulty

Ingredients (Serves 3 to 4): 1 slab of namafu (yomogi flavor)
toasted sesame seeds
kinome (sansho pepper leaves)

For the red miso sauce:
150 g red miso
1 egg yolk
50 ml sake
2 tbsp mirin
3 tbsp sugar

For the white miso sauce:
150 g white miso
1 egg yolk
50 ml sake
2 tbsp mirin
1 tbsp sugar

Directions

1. Prepare both miso sauces: First, in a pot, thoroughly mix together the red miso and egg yolk.

2. Add the sake, mirin, and sugar, and stir together over low heat for 10 min, until the sauce reaches a consistency similar to the original consistency of the miso.

3. Transfer the finished miso sauce to a metal tray, and spread out flat to cool.

4. Prepare the white miso sauce in the same way: In a pot, mix together the white miso and egg yolk, then add the sake, mirin, and sugar, and stir together over low heat for about 10 min.

5. Cut the namafu into pieces that would be easy to eat from a skewer.

6. Oil a frying pan with vegetable oil and preheat, then fry the namafu until its surface is brown and crisp.

7. Insert skewers into the cooked namafu. Insert the skewers firmly; the namafu won't fall apart.

8. Top the namafu on the skewers with plenty of miso sauce, using one type on each. Sprinkle toasted sesame seeds on top of the red miso sauce.

9. Line a baking sheet with aluminum foil, and place the miso-sauce-topped namafu skewers on it. Fold the aluminum foil up and over to cover the “handle” portion of the skewers, to prevent them from burning.

10. Preheat an oven or toaster oven to 180°C and bake for 3-4 min, until the miso sauce begins to brown and char in spots.

11. After baking, top the white miso sauce with kinome sansho pepper leaves.