海胆田楽
Uni dengaku
Sea-Urchin Dengaku
English Interpretation
原文 · Original (1782)
豆腐を田楽に切りて焼き、味噌に雲丹を合はせ、これを塗りて、もう一度炙るべし。雲丹の香りと塩辛さ、豆腐に合ふ。
Transliteration
Tōfu wo dengaku ni kirite yaki, miso ni uni wo awase, kore wo nurite, mō ichido aburu beshi. Uni no kaori to shiokarasa, tōfu ni au.
Notes & Annotations
Uni (海胆/雲丹) — sea urchin roe — was already a prized delicacy in the Edo period. This is the non-vegetarian version; see recipe No. 59 (精進の海胆田楽) for the shōjin (vegetarian) imitation.
English Recipe
Ingredients
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firm tofu 豆腐 1 block (350 g)一丁
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white miso 白味噌 3 tablespoons
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sea urchin roe 海胆 1–2 tablespoonsFresh or quality preserved
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sugar 砂糖 ½ teaspoon
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mirin 味醂 a splash
Method
Serves 2–3
1. Cut firm tofu into dengaku pieces and skewer.
2. Grill until lightly browned.
3. Make the uni miso: 3 tbsp white miso, 1–2 tbsp uni (sea urchin roe), ½ tsp sugar, a splash of mirin. Mix gently — do not crush the uni.
4. Spread generously over the grilled tofu.
5. Return to the grill briefly until the uni-miso bubbles and sets.
Uni is luxurious and rare — its briny sweetness pairs beautifully with the mild tofu. A dish for celebration.
1. Cut firm tofu into dengaku pieces and skewer.
2. Grill until lightly browned.
3. Make the uni miso: 3 tbsp white miso, 1–2 tbsp uni (sea urchin roe), ½ tsp sugar, a splash of mirin. Mix gently — do not crush the uni.
4. Spread generously over the grilled tofu.
5. Return to the grill briefly until the uni-miso bubbles and sets.
Uni is luxurious and rare — its briny sweetness pairs beautifully with the mild tofu. A dish for celebration.