鶏卵田楽
Keiran dengaku
Egg Dengaku
English Interpretation
Combine miso with egg yolk, grinding and mixing until smooth. Cut tofu, thread onto skewers, first grill plain lightly, then spread this egg miso and grill. The egg miso melds well with the tofu — delicious.
原文 · Original (1782)
味噌に卵の黄身を合はせ、よく摺り混ぜて滑らかにすべし。豆腐を切りて串に刺し、先づ軽く素焼きにし、此の卵味噌を塗りて焼くべし。卵の味噌、豆腐によく馴染みて旨し。
Transliteration
Miso ni tamago no kimi wo awase, yoku suri-mazete nameraka ni su beshi. Tōfu wo kirite kushi ni sashi, mazu karuku suyaki ni shi, kono tamago miso wo nurite yaku beshi. Tamago no miso, tōfu ni yoku najimite umashi.
Notes & Annotations
Adding egg to dengaku enriches the miso coating and helps it adhere more smoothly to the tofu surface during grilling.
English Recipe
Ingredients
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firm tofu 豆腐 1 block (350 g)一丁
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white miso 味噌 3 tablespoons
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egg yolk 卵 1 yolkMixed into miso for richness
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sugar 砂糖 ½ teaspoon
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mirin 味醂 a splash
Method
Serves 2–4
1. Make the egg miso: whisk 1 egg yolk into 3 tablespoons white miso until completely smooth. Add ½ teaspoon sugar and a splash of mirin.
2. Cut firm tofu into dengaku pieces (3 × 5 × 1.5 cm), skewer.
3. Grill the skewered tofu plain first until light golden marks appear.
4. Spread the egg miso generously over one side.
5. Return to the grill, miso side up, until the coating puffs slightly and turns golden — about 1–2 minutes. Watch carefully; egg miso burns faster than plain miso.
The egg yolk makes the miso coating richer, silkier, and more adherent than standard dengaku. It creates a custard-like glaze that bonds to the tofu surface.
1. Make the egg miso: whisk 1 egg yolk into 3 tablespoons white miso until completely smooth. Add ½ teaspoon sugar and a splash of mirin.
2. Cut firm tofu into dengaku pieces (3 × 5 × 1.5 cm), skewer.
3. Grill the skewered tofu plain first until light golden marks appear.
4. Spread the egg miso generously over one side.
5. Return to the grill, miso side up, until the coating puffs slightly and turns golden — about 1–2 minutes. Watch carefully; egg miso burns faster than plain miso.
The egg yolk makes the miso coating richer, silkier, and more adherent than standard dengaku. It creates a custard-like glaze that bonds to the tofu surface.