Name: Tofu Dengaku
Yield: Makes 10 servings
Ingredients: 3 tablespoons sake, divided; 1/4 cup white miso; 7 teaspoons sugar, divided; 1/2 teaspoon finely grated yuzu peel (optional); 1 tablespoon chopped shiso leaf (optional); 1/4 cup red miso; 4 cups water; 1 3 x 5-inch piece dashi-kombu (dried seaweed); 1 cup dried shaved bonito flakes; 1/3 cup light soy sauce; 1/3 cup mirin (sweet Japanese rice wine); 20 ounces extra-firm tofu, well drained; 20 6- to 8-inch-long wooden skewers; Toasted sesame seeds

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Tofu DengakuJeff Lipsky

In Japan, dengaku refers to food that's been miso-glazed and grilled. This Kyoto-style dish was developed by chef Abe Hiroki at EN Japanese Brasserie in Manhattan. Of course Hiroki makes his own tofu, but we used storebought tofu with great results.

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