These circles of wheat gluten are great. You can do all sorts with them and their chewy texture makes them a good substitute for meat. Here’s one recipe from the Japanese book ‘Happy Vegetarian’ which you can also buy through our online shop
材料(2 person)
Material(2 person)
| 材料 / Ingredient | 分量 / Amount |
|---|---|
| 車麩 / Kuruma-fu | 4つ / 4 slices |
| A 出汁（昆布または椎茸） / A Dashi (konbu/shiitake) | 200 cc |
| 砂糖 / Sugar | 大さじ２ / 2 tbsp |
| 醤油 / Shoyu | 大さじ５ / 5 tbsp |
| 生姜 / Ginger (minced) | 30g |
| B 出汁（昆布または椎茸） / B Dashi (konbu/shiitake) | 400cc |
| 片栗粉 / Katakuriko (potato starch) or equivalent | |
| 油 / Oil | 揚げるための油 / for frying |
作り方
1. 車麩を水に浸けてやらかくしておく。
Aをボウルに入れ、お麩を入れたら、お麩がよく汁を吸うように押します。
出汁からお麩を取り出し、４つのお麩をサンドします。
2. お麩に片栗粉をつけ、中火でお麩が茶色になるまで揚げます。
揚がったお麩を４分の１サイズにカットし、出来上がり！
Recipe
1. Soak the kuruma-fu in water until soft, then drain well. Put A in a bowl then add the fu, pressing well to absorb flavours. Next remove the fu from the dashi (don’t drain off the liquid) and sandwich the 4 slices together.
2. Coat the fu ‘sandwich’ with katakuriko and fry on a medium heat until well browned. Cut into quarters. Nb. our fu is quite thick so you might find sandwiching two slices to be thick enough.
