油煤田楽
Aburiage dengaku
Fried Tofu Dengaku
English Interpretation
Make abura-age, then toast it lightly. Spread miso on top and grill lightly. The aromas of oil and miso layer together wonderfully.
原文 · Original (1782)
油揚げを作りて、薄く炙るべし。味噌を塗りたる上に、軽く焼くべし。油と味噌の香り、相重なりて妙なり。
Transliteration
Aburiage wo tsukurite, usuku aburu beshi. Miso wo nuritaru ue ni, karuku yaku beshi. Abura to miso no kaori, ai-kasanari te tae nari.
Notes & Annotations
A hybrid technique combining frying with the miso-grilling of dengaku. The double cooking method adds richness.
English Recipe
Ingredients
-
fried tofu sheet 油揚げ 1 sheet (about 100 g)一枚 Thin fried tofu
-
white miso 味噌 1 tablespoonFor dengaku coating
-
mirin 味醂 ½ teaspoon
Method
Serves 2
1. Prepare aburiage (thin fried tofu) by slicing firm tofu very thin and deep-frying until golden (see recipe 28).
2. Slice the fried sheet in half if desired, opening like a pocket.
3. Lightly grill or toast the aburiage.
4. Spread a thin layer of dengaku miso (1 tbsp white miso + ½ tsp mirin + ¼ tsp sugar) on the surface.
5. Return to the grill briefly until the miso sets and darkens slightly.
The richness of the oil meets the savour of miso — a richer, more flavourful dengaku than plain tofu. Often folded and served as a pouch.
1. Prepare aburiage (thin fried tofu) by slicing firm tofu very thin and deep-frying until golden (see recipe 28).
2. Slice the fried sheet in half if desired, opening like a pocket.
3. Lightly grill or toast the aburiage.
4. Spread a thin layer of dengaku miso (1 tbsp white miso + ½ tsp mirin + ¼ tsp sugar) on the surface.
5. Return to the grill briefly until the miso sets and darkens slightly.
The richness of the oil meets the savour of miso — a richer, more flavourful dengaku than plain tofu. Often folded and served as a pouch.