Dried Wheat Gluten Okinawan Chanpuru
“Chanpuru” is an Okinawan stir fry dish, meaning “something mixed” in Okinawan.
Soak the Fu (dried wheat gluten) in water to soften it, then squeeze it tightly and let it absorb the beaten egg before frying.
Actually, it is cooked with Kuruma-fu, but of course, it is delicious even if you make it with ordinary baked fu.
If you eat it in a restaurant, Chinese shiitake are often used, but if you cook it at home, you can use plenty of delicious dried shiitake from Japan.
As the main ingredient, fu, is soft, you should definitely slice the shiitake thickly and enjoy their chewy texture!
Donko shiitake slices have an abalone-like texture, so the fu's squishy texture and the shiitake's crunchy texture create a delicious harmony.
Finish with plenty of dried bonito flakes, and the beer goes down a treat!
Ingredients
(2 servings)
-
3
Dried shiitake mushrooms( thinly sliced )
-
20g
Fu ( dried wheat gluten )
-
100g
Luncheon meat
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1 Tbsp
Sesame oil
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1/2 bag
Bean sprouts
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1/2 bunch of
Nira ( cut in large pieces )Nira: Japanese Garlic chives
-
5g
Dried bonito flakes
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1/2 tsp
Soy sauce
-
A dash of
Salt and pepper
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1 Tbsp
Flour -A
-
1/4 tsp
Salt -A
-
1 tsp
Soy sauce -A
-
1/2 tsp
Sake -A
-
1
Egg -A
-
-
Steps
1
Reconstitute the shiitake with water.
2
After reconstituting the Fu with lots of water, squeeze out the water.
3
Add Seasoning-A to the Fu and mix so that the Fu absorbs the seasoning well.
4
Cut the luncheon meat in bite-size pieces. On medium heat, stir-fry the luncheon meat together with the thinly sliced shiitake in sesame oil until it turns brown.
5
Add the Fu, and when it is slightly brown, add the bean sprouts and garlic chives and stir-fry.
6
Add soy sauce, salt, and pepper to flavor, then add dried bonito flakes.
