Broiled Bean Curd (Tofu Dangaku)

“Dangaku” is the Japanese name for a sort of fair, and it refers to a number of different foods, all of which are skewered before cooking.
It refers both to street foods and to the stilts on which fair performers entertain the crowds.

1/4 cup sake
2 tablespoons soy sauce
2 tablespoons sesame paste
1 tablespoon mirin (sweet Japanese cooking wine)
1 teaspoon grated gingerroot
1 pound firm bean curd (tofu)
Tempura Sauce, Hot Mustard Sauce
or Teriyaki Sauce

Mix sake, soy sauce, sesame paste, mirin and gingerroot in ungreased 10 x 6-inch baking dish.
Cut bean curd into 1-inch cubes; arrange in sake mixture.
Cover; refrigerate, turning bean curd once, 1 hour.

Soak six 8-inch bamboo or wooden skewers in water.
Thread 4 bean curd cubes on each skewer.

Set oven to broil or 550 degrees F.
Broil bean curd with tops about 4 inches from heat until light brown, 2 to 3 minutes; turn. Brush with marinade; broil 2 to 3 minutes.
Serve with Tempura Sauce.

Yields 6 servings.