雉子焼き田楽
Kijiyaki dengaku
Pheasant-Style Grilled Dengaku
English Interpretation
原文 · Original (1782)
豆腐を田楽に切りて、串に刺すべし。醤油と味醂にて、雉子焼きのごとくに作るべし。炭火にて焦げ色まで焼き、猟師のごとく野趣ありて供すべし。
Transliteration
Tōfu wo dengaku ni kirite, kushi ni sasu beshi. Shōyu to mirin nite, kijiyaki no gotoku ni tsukuru beshi. Sumigashira nite kogire-iro made yaki, ryōshi no gotoku yashoku arite kyō su beshi.
Notes & Annotations
Kijiyaki (雉子焼き) is a technique named after pheasant. The word 'kiji' also appears in other Edo-period cooking as a general term for a style of grilling with soy sauce and mirin that mimics the savory quality of game.
English Recipe
Ingredients
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firm tofu 豆腐 1 block (350 g)一丁
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soy sauce 醤油 2 tablespoons
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mirin 味醂 1 tablespoon
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sugar 砂糖 1 teaspoon
Method
Serves 2–4
1. Press firm tofu and cut into dengaku pieces.
2. Thread onto wooden skewers.
3. Make the glaze: 2 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon sugar. Mix well.
4. Grill the tofu over charcoal until lightly browned — about 2–3 minutes per side.
5. Brush the glaze onto the tofu and grill again, allowing the coating to caramelize and deepen in color — about 1 minute per side.
6. Serve while still warm, glistening with the dark, glossy glaze.
Kijiyaki ('pheasant-style') describes a grilling technique with soy and mirin that mimics the savory richness of roasted game. The tofu gains complexity and depth through the glaze.
1. Press firm tofu and cut into dengaku pieces.
2. Thread onto wooden skewers.
3. Make the glaze: 2 tablespoons soy sauce, 1 tablespoon mirin, 1 teaspoon sugar. Mix well.
4. Grill the tofu over charcoal until lightly browned — about 2–3 minutes per side.
5. Brush the glaze onto the tofu and grill again, allowing the coating to caramelize and deepen in color — about 1 minute per side.
6. Serve while still warm, glistening with the dark, glossy glaze.
Kijiyaki ('pheasant-style') describes a grilling technique with soy and mirin that mimics the savory richness of roasted game. The tofu gains complexity and depth through the glaze.