Dried Wheat Gluten Okinawan Chanpuru
Fu Champuru: an Okinawan Favorite!
Soak your wheat gluten (fu) in water to soften, then squeeze out the excess moisture. Next, let it soak up some beaten egg before stir-frying. Traditionally, this dish is made with Kuruma-fu (wheel-shaped wheat gluten), but you can definitely use regular Yaki-fu (dried grilled wheat gluten) and still get great results!
A common disappointment at restaurants is when they use Chinese shiitake mushrooms. But when you cook at home, you can treat yourself to thick-sliced, high-quality Japanese dried shiitakes. Since the fu is soft, be sure to slice your shiitakes on the thicker side for a satisfying bite. If you use donko shiitakes and slice them thickly, they develop an abalone-like texture—perfectly complementing the tender fu for a delicious harmony.
Finally, sprinkle plenty of bonito flakes on top and enjoy with an ice-cold beer. Cheers!
Ingredients
(2 servings)
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3
Dried shiitake mushrooms( thinly sliced )
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20g
Fu ( dried wheat gluten )
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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
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5g
Dried bonito flakes
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1/2 tsp
Soy sauce
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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
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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.
