Tofu Dengaku

Ingredients

• 1 cup katsuo bushi dried shaved
• 3  inch piece dashi-kombu dried ( seaweed)
• 20 ounces extra-firm tofu drained well
• 0.3 cup soya sauce light
• 0.3 cup mirin sweet ( Japanese rice wine)
• 0.3 cup miso red
• 3 tablespoons sake divided
• 10 servings sesame seed toasted
• 1 tablespoon shiso leaf chopped
• 7 teaspoons sugar divided
• 4 cups water 
• 0.3 cup miso white
• 0.5 teaspoon yuzu peel finely grated

Equipment

• baking sheet
• sauce pan
• aluminum foil
• broiler
• skewers
• slotted spoon

Directions

1. Bring 1 1/2 tablespoons sake just to boil in smallsaucepan.
2. Remove from heat.
3. Mix in whitemiso and 1 teaspoon sugar.
4. Mix in yuzu andshiso, if desired. Set white miso sauce aside.
5. Bring remaining 1 1/2 tablespoons sake justto boil in another small saucepan.
6. Removefrom heat.
7. Mix in red miso and remaining 6teaspoons sugar. Set red miso sauce aside.
8. Combine 4 cups water and dashi-kombuin medium saucepan. Bring just tosimmer over high heat, then immediatelyremove broth from heat (to prevent dashi-kombufrom becoming bitter).
9. Add bonito;let stand until bonito settles at bottom ofpan, about 20 minutes.
10. Strain broth into large saucepan.
11. Mix insoy sauce and mirin. Bring to boil. Reduceheat and simmer 10 minutes to blendflavors. Set broth aside.
12. Line large rimmed baking sheet withfoil.
13. Cut tofu into 2 x 1 x 1/2-inch rectangles.
14. Add tofu rectangles to broth and simmerover medium-low heat 10 minutes to flavortofu. Using slotted spoon, carefully removetofu rectangles and place on preparedbaking sheet. Cool tofu. DO AHEAD: Saucesand tofu can be made 2 hours ahead.
15. Letstand at room temperature.
16. Preheat broiler. Starting at 1 short end oftofu, insert skewer through center, extendingto opposite short end. Repeat with remainingtofu and skewers.
17. Brush half of tofu pieces(top only) with red miso mixture.
18. Brushremaining tofu pieces (top only) with whitemiso mixture.
19. Place sheet of foil over exposedportion of skewers to prevent burning. Broiltofu 6 to 8 inches from heat source until goldenbrown and charred in spots, watching closely,2 to 4 minutes.
20. Remove foil.
21. Transfer skewersto platter.
22. Sprinkle with sesame seeds.
23. Bon Appétit