Oyama no tofu ryori ｜ Our Regional Cuisines

1. Do not use freshly made Oyama Tofu, but let it sit in the refrigerator overnight (or 2 or 3 days). Wrap the tofu in a cloth, press down with a weight, and let drain overnight. If you don't have time, 2 hours or more is acceptable.

2. Cut off the ends of the tofu, cut each piece into 6 equal pieces, and skewer.

3. Line a wire mesh with aluminum foil, place crosswise side up, and heat over a flame.

4. When it starts to puff up a little, turn it over. Cook for about 4 minutes on each side (to get a slightly charred surface).

5. When both sides are well browned, brush with soybean paste and grill until the miso is just about ready. Arrange two skewers on each plate.

[Yuzu Miso]
(Materials)
1 yuzu, 90g sugar, 45g miso (2:1 ratio of sugar to miso), sake to taste

[How to cook]
Add sake a little at a time to thicken the mixture.

[Sesame paste]
(Materials)
15g sesame paste, 100g miso, 200g sugar, sake a little

[How to cook]
Add sugar and soybean paste to the sesame seeds, knead well, and add sake to thicken.