Tofu Dengaku

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3 tablespoons sake, divided

1/4 cup white miso

7 teaspoons sugar, divided

1/2 teaspoon finely grated yuzu peel (optional)

1 tablespoon chopped shiso leaf (optional)

1/4 cup red miso

4 cups water

1/3 x 5-inch piece dashi-kombu (dried seaweed)

1 cup dried shaved bonito flakes

1/3 cup light soy sauce

1/3 cup mirin (sweet Japanese rice wine)

20 ounces extra-firm tofu, well drained

20 6- to 8-inch-long wooden skewers

Toasted sesame seeds

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