It is made by slicing tofu thinly and flatly, roasting the both sides a little over the fire with two skewers put, cooking with miso (bean paste) sauce, and sprinkling fuko (powder of wheat-gluten bread) on the surface.
豆腐を薄く平たく切り、2本の串を刺し、火にかけて表裏両面を少し焼き、味噌たれで煮て、上に麩粉を点じたものである。