礫田楽
Tsubute dengaku
Pebble Dengaku
English Interpretation
Cut tofu into pieces eight bu square. The thickness should be four or five bu. Thread three pieces onto each skewer and toast until nicely browned. Add mustard to vinegar miso, and scatter mustard seeds as well when serving.
原文 · Original (1782)
豆腐を八分四方に切るべし。厚さは四分か五分ほどがよし。一串に三つ宛貫き、こんがりと炙るべし。酢味噌に芥子を加へ、芥子の実をも散らして掛くべし。
Transliteration
Tōfu wo hachibu shihō ni kiru beshi. Atsusa wa shibu ka gobu hodo ga yoshi. Hitokushi ni mittsu ate tsuranuki, kongari to aburu beshi. Sumiso ni karashi wo kuwae, keshi no mi wo mo chirashite kaku beshi.
Notes & Annotations
Tsubute (礫) means 'pebble' or 'small throwing stone,' describing the small cube shape. The NDL newsletter author tested this recipe and noted it 'goes with vinegared miso with mustard very well and tastes elegant.'
English Recipe
Ingredients
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firm tofu 豆腐 1 block (350 g)一丁 Pressed to remove excess moisture before cutting
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vinegared miso 酢味噌 3 tbsp white miso + 1 tbsp rice vinegar + 1 tsp sugarWhite miso preferred for its mild sweetness
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Japanese mustard 芥子 1 teaspoonHot Japanese mustard, not Western yellow mustard
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poppy seeds 芥子の実 1 teaspoonScattered on top for texture and visual contrast
Method
Serves 2–4 (makes about 12 skewers)
1. Cut the pressed tofu into small cubes, about 2.5 cm square and 1.2 cm thick — the size of pebbles, which gives the dish its name.
2. Thread 3 cubes onto each skewer, leaving a little space between them.
3. Grill over charcoal or under a hot broiler, turning once, until golden brown on both sides — about 2–3 minutes per side. The tofu should have a light crust but remain soft inside.
4. While the tofu grills, make the vinegared miso: whisk together the miso, rice vinegar, and sugar until smooth. Stir in the mustard.
5. Arrange the grilled skewers on a plate. Spoon the vinegared miso over the top and scatter with poppy seeds.
The NDL newsletter's author tested this recipe and found that the vinegared miso with mustard 'tastes elegant.' The small cube size is essential — it maximises the ratio of grilled surface to soft interior.
1. Cut the pressed tofu into small cubes, about 2.5 cm square and 1.2 cm thick — the size of pebbles, which gives the dish its name.
2. Thread 3 cubes onto each skewer, leaving a little space between them.
3. Grill over charcoal or under a hot broiler, turning once, until golden brown on both sides — about 2–3 minutes per side. The tofu should have a light crust but remain soft inside.
4. While the tofu grills, make the vinegared miso: whisk together the miso, rice vinegar, and sugar until smooth. Stir in the mustard.
5. Arrange the grilled skewers on a plate. Spoon the vinegared miso over the top and scatter with poppy seeds.
The NDL newsletter's author tested this recipe and found that the vinegared miso with mustard 'tastes elegant.' The small cube size is essential — it maximises the ratio of grilled surface to soft interior.