Browse Recipes

Skewered tofu (or other foods) grilled and coated with sweet miso. Named after ritual rice-planting dances because the skewered tofu resembles a dancer on stilts.

1. 1 Sansho-Sprout Dengaku
2. 2 Pheasant-Style Grilled Dengaku
3. 11 Twice-Done Dengaku
4. 18 Miso-Bedded Tofu
5. 31 Fried Tofu Dengaku
6. 35 Arrowroot-Glazed Dengaku
7. 42 Shallow-Thatch Dengaku
8. 43 Sea-Urchin Dengaku
9. 59 Vegetarian Mock-Urchin Dengaku
10. 60 Cocoon Dengaku
11. 61 Straw-Raincoat Dengaku
12. 78 Cochinchina-Style Dengaku
13. 79 Akogi Dengaku
14. 80 Egg Dengaku
15. 92 Bessan-Style Grilled Tofu

A preparation that imitates another food using tofu or vegetable ingredients. Literally "imitation" — a hallmark of shōjin (Buddhist vegetarian) cooking.

1. 19 Tofu Fritters
2. 57 Mock Clam
3. 65 Mock Sweetfish
4. 88 Bone Tofu
5. 90 Shrimp Tofu

Rolling technique — wrapping ingredients in tofu skin, seaweed, or other wrappers.

1. 4 Knotted Tofu
2. 50 Bamboo-Leaf Tofu
3. 60 Cocoon Dengaku
4. 74 Tofu Noodles

A cooking style originating from Kenchō-ji temple in Kamakura. Involves crumbled tofu stir-fried with vegetables, often made into soup.

1. 8 Informal Kenchin
2. 77 Formal Kenchin

Deep-fried tofu fritters mixed with vegetables, sesame, and sometimes ginkgo nuts. Also called ganmodoki. The name derives from Portuguese filhós (fritters).

1. 19 Tofu Fritters
2. 68 Square Tofu Fritters

A grilling technique named after pheasant (kiji), using soy sauce and mirin to mimic the savory quality of grilled game bird.

1. 2 Pheasant-Style Grilled Dengaku

Literally "thunder" — a technique where tofu is fried rapidly in hot oil, creating a crackling sound reminiscent of thunder.

1. 10 Thunder Tofu