繭田楽
Mayu dengaku
Cocoon Dengaku
English Interpretation
Cut tofu into rounded, oblong pieces in the shape of cocoons. Thread onto skewers, grill, coat thickly all over with miso as though wrapping in a cocoon, and grill once more.
原文 · Original (1782)
豆腐を丸く長めに切り、繭の形に作るべし。串に刺して焼き、味噌を全体に厚く塗りて繭の如く包むべし。もう一度焼くべし。
Transliteration
Tōfu wo maruku nagame ni kiri, mayu no katachi ni tsukuru beshi. Kushi ni sashite yaki, miso wo zentai ni atsuku nurite mayu no gotoku tsutsumu beshi. Mō ichido yaku beshi.
Notes & Annotations
Mayu (繭) is a silkworm cocoon. Silk production was a major industry in Edo-period Japan, making the cocoon a familiar and evocative shape for the original audience.
English Recipe
Ingredients
-
firm tofu 豆腐 1 block (350 g)一丁 Shaped into ovals
-
white miso 白味噌 3 tablespoons
-
mirin 味醂 1 tablespoon
-
sugar 砂糖 1 teaspoon
Method
Serves 2–4
1. Cut firm tofu into oval shapes, about 3 × 2 cm, rounded at the ends to resemble silkworm cocoons.
2. Skewer and grill until lightly coloured.
3. Make a thick dengaku miso: 3 tablespoons white miso, 1 tablespoon mirin, 1 teaspoon sugar.
4. Coat the entire surface of each piece in a thick layer of miso — not just one face, but wrapped completely, like a cocoon.
5. Return to the grill until the miso shell sets and browns lightly.
The silkworm cocoon (mayu) shape and the complete miso wrapping distinguish this from standard dengaku, where only one face is coated.
1. Cut firm tofu into oval shapes, about 3 × 2 cm, rounded at the ends to resemble silkworm cocoons.
2. Skewer and grill until lightly coloured.
3. Make a thick dengaku miso: 3 tablespoons white miso, 1 tablespoon mirin, 1 teaspoon sugar.
4. Coat the entire surface of each piece in a thick layer of miso — not just one face, but wrapped completely, like a cocoon.
5. Return to the grill until the miso shell sets and browns lightly.
The silkworm cocoon (mayu) shape and the complete miso wrapping distinguish this from standard dengaku, where only one face is coated.