Iya Dekomawashi Miso Skewers

Quick answer

Total time: 75 min
Level: Hard
Servings: 4 servings
Ingredients: 13

About this dish

Iya dekomawashi is a Tokushima skewer of taro, small potato, firm tofu, konjac, and buckwheat dumpling.

Each component is cooked first, threaded in order, dry-grilled, brushed with sweet ginger miso, and grilled again until the sauce browns. The name is linked to the way cooks rotate skewers beside an irori hearth, a motion compared with the turning head of a wooden puppet in Awa ningyo joruri. Five contrasting textures share one skewer, while caramelized miso ties the mild roots, tofu, and buckwheat together.

Ingredients (4 servings)

Ingredient	Amount	Unit
small taro	320	g
small potatoes	240	g
extra-firm tofu	200	g
konjac	250	g
buckwheat flour	60	g
water for buckwheat dough	40	ml
miso	80	g
grated ginger	1	tsp
sugar	4	tbsp
cooking sake	2	tbsp
water for miso sauce	35	ml
Japanese dashi granules	1	tsp
sansho leaves	8	piece

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Steam taro in their skins for 15 minutes until a skewer enters easily, then peel.

Peel potatoes, trim to 3cm rounds, and simmer for 10 to 15 minutes until just tender.
2

Prep

Cut konjac into eight triangles, blanch for 3 minutes, and drain.

Cut tofu into eight 3cm squares and press between towels for 10 minutes to dry the surfaces.
3

Heat

Knead 60g buckwheat flour with 40ml water for 2 minutes and form eight bite-size balls.

Boil for 2 minutes, lifting them out once they float, and drain.
4

Control

Combine miso, ginger, sugar, sake, 35ml water, and dashi granules in a small pan.

Stir over low heat for 4 minutes until a spatula trail remains for 2 seconds.
5

Heat

Thread one piece each of konjac, tofu, potato, taro, and buckwheat dumpling onto eight 18cm skewers.

Grill for 2 minutes per side until lightly colored.
6

Finish

Brush every side evenly with miso sauce.

Grill for 3 to 4 minutes while rotating, until the miso bubbles and browns in spots, then finish with sansho leaves.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Five local staples on one skewer
Finish cue: Peel potatoes, trim to 3cm rounds, and simmer for 10 to 15 minutes until just tender.