浅茅田楽
Asaji dengaku
Shallow-Thatch Dengaku
English Interpretation
原文 · Original (1782)
豆腐を田楽に切りて串に刺し、軽く焼くべし。味噌、砂糖を合はせ、極く薄く塗りて、もう一度軽く炙るべし。
Transliteration
Tōfu wo dengaku ni kirite kushi ni sashi, karuku yaku beshi. Miso, satō wo awase, goku usuku nurite, mō ichido karuku aburu beshi.
Notes & Annotations
Asaji (浅茅) refers to thin, sparse cogon grass (chigaya/Imperata cylindrica). The poetic name evokes a light, understated aesthetic — less miso than standard dengaku.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁
-
white miso 白味噌 2 tablespoonsApply lightly
-
sugar 砂糖 ½ teaspoon
-
mirin 味醂 a splash
Method
Serves 2–3
1. Cut firm tofu into standard dengaku pieces (3 × 5 × 1.5 cm) and skewer.
2. Grill until lightly coloured.
3. Make the miso glaze: 2 tbsp white miso, ½ tsp sugar, a splash of mirin.
4. Apply a noticeably sparse, light coat — less than standard dengaku. The name 'asaji' (shallow/sparse thatch) signals restraint.
5. Return to the grill for 30 seconds to set the miso.
This is an aesthetic choice: less is more. The delicate coating lets the tofu's own flavour shine through.
1. Cut firm tofu into standard dengaku pieces (3 × 5 × 1.5 cm) and skewer.
2. Grill until lightly coloured.
3. Make the miso glaze: 2 tbsp white miso, ½ tsp sugar, a splash of mirin.
4. Apply a noticeably sparse, light coat — less than standard dengaku. The name 'asaji' (shallow/sparse thatch) signals restraint.
5. Return to the grill for 30 seconds to set the miso.
This is an aesthetic choice: less is more. The delicate coating lets the tofu's own flavour shine through.