Tofu Dengaku

Ingredients

• Sesame seeds

  Seeds, whole, roasted and toasted

  ³⁄₁₆ tsp or 0.8g

• Sake

  Alcoholic beverage, made from rice

  ⅓ tbsp or 5g

• Tofu

  Raw, firm, prepared with calcium sulfate

  ³⁄₁₆ cup or 42g

• Miso

  ¹⁄₁₆ cup or 14g

• Sugar

  White, granulated sugar

  ⅓ tbsp or 4g

Directions

1. Pat tofu dry with paper towels, then wrap in fresh paper towels and put in a microwave-safe dish (see cooks' note, below). Microwave at high power 30 seconds. Pour off any liquid and wrap tofu in fresh paper towels. Microwave 1 or 2 more times for 30 seconds each time, pouring off any liquid, until tofu feels firmer.
2. Preheat broiler.
3. Stir together miso, sugar, and sake in a small saucepan. (If miso mixture is very thick, stir in 1 tablespoon water.) Cook over medium-high heat, stirring, until bubbling, glossy, and the consistency of ketchup, 1 to 3 minutes.
4. Cut tofu in half horizontally and arrange, cut sides up, on a cutting board. Cut each half into 6 squares (pieces might not be perfectly square).
5. Arrange tofu on a foil-lined broiler pan, cut sides up, and broil about 2 inches from heat until a crust just forms, 1 to 2 minutes. Remove from oven and spread crusted side of each square with about 3/4 teaspoon miso mixture. Broil until tops are just bubbling and starting to color, 1 to 2 minutes. Transfer to a plate. Skewer each square with 1 two-pronged pick or 2 parallel straight picks. Sprinkle with seeds.