Dekomawashi
Dekomawashi skewers tofu, potato, and konjac with miso glaze, then grills them until smoky and lacquered for a rustic Tokushima-style mountain snack for a distinct dinner plate.
π Recipe adapted from Wikidata (Dish)
π¨βπ³ Instructions
Parboil potatoes and konjac, then cut tofu into sturdy cubes.
Thread tofu, potato, and konjac onto skewers in alternating pieces.
Simmer miso with sugar, mirin, and sake into a thick glaze.
Grill the skewers, brushing repeatedly with the miso glaze.
Finish with sesame seeds and scallions once the surface is browned and glossy.
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