Tofu Dengaku

Wrap the momen tofu in paper towels and place a heavy plate or weight on top for at least 15 minutes to press out excess water.

Cut the pressed momen tofu into 8 rectangular pieces, approximately 2.5 cm thick.

In a small saucepan, combine Shiro miso, mirin, sake, granulated sugar, and dashi stock. Heat over medium-low heat, stirring constantly with a whisk, until the mixture thickens slightly and the granulated sugar dissolves, about 5 minutes. Remove from heat and stir in the toasted sesame oil.