Iya Dekomawashi Miso Skewers

Name: Iya Dekomawashi Miso Skewers
Prep time: 35 min
Cook time: 40 min
Total time: 75 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 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

Quick answer

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

About this dish

Taro, small potatoes, tofu, konjac and buckwheat dumplings share one skewer, so each bite changes texture.

In this dish from Iya in Tokushima, every piece is steamed or boiled on its own first, then the skewers are browned, brushed with a sweet miso glaze and grilled until it bubbles and spots dark. Each skewer is finished with a sansho leaf.

Ingredients

servings

IngredientAmount

water for buckwheat dough

Japanese dashi granules

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sansho leaves8 piece

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Instructions

6 steps

1

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

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

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

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

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

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.