https://1tess.wordpress.com I made quite a lot of dengaku sauce the other day, and decided to try it with sweet potatoes on the grill. I cut a sweet potato, cross-wise into ½ inch thick slices and parboiled them until it was just barely tender. This allowed me time to soak the bamboo skewers, and made it much…
Mr. Tess bought shrimp and scallops for a pasta dish, but he did not use the scallops. They were beautiful large specimens, smelling of the sea, though only four. They were perfect for a small side dish for my lamb chop and corn on the cob dinner.
Scallop dengaku is an example of modern Japanese cooking mixing traditions with principles and flavors of European cooking. In this case, a gratin technique: the scallops are baked and not grilled on skewers.
On our trip to the Farmers’ Market last week, and we showed enough restraint not to buy more than we’d use in a week. I bought some lovely small Japanese eggplants. We grilled them on the hibachi, in the dark—it’s getting dark too much earlier again—and some of them were overcooked. Also, if you study the picture of the plated nasu dengaku, note that I applied quite a bit more sauce than needed on them; even so, this recipe is a very nice way to eat eggplants. Try the recipe but use a lighter hand.
In medieval Japan, public entertainments called dengaku were part of agricultural festivals such as the during new year celebrations or during the rice planting season. The dancers or acrobats were called dengaku hoshi who cavorted on single short stilts. During the festivities, small cakes of tofu were grilled, with miso, on short flat skewers shaped somewhat like the stilts. The tofu dish took its name from the stilts.