Persimmon with Miso Sauce
The word dengaku now encompasses a variety of dishes that are served with a basic miso sauce, but according to legend, the word originated in medieval Japan, and referred to a skewered tofu dish named for its resemblance to the dancers—dengaku h˘shi—who performed on stilts at harvest celebrations. Today, all kinds of vegetables, fish, and even fruit are served with this sauce.
4 tbsp. niban-dashi (see Niban-Dashi recipe)
6 tbsp. white miso
1 egg yolk
1 tbsp. sake
1 tbsp. mirin
1 tbsp. sugar
2 small fuyu-persimmons
1. For sauce, combine niban-dashi, white miso, egg yolk, sake, mirin, and sugar in the top of a double boiler over medium heat. Cook, stirring, over simmering water until thick, about 5 minutes.
2. Slice blossom ends off persimmons (ends can be used as garnish), then slice each persimmon in half horizontally to yield 2 servings from each piece of fruit. Place a steaming rack in a large pot, add just enough water to cover rack, then bring to a simmer over medium-high heat.
3. Place persimmons in a heat-proof (ceramic) bowl, place on rack, cover pot, and steam until soft, about 15 minutes. Place each persimmon half on a plate, and top with sauce. (Extra sauce can be used as a dressing for vegetables, fish, or tofu. Store in refrigerator for up to 3 days.)