- レシピ
車麩 Kuruma fu
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)
- 車麩Kuruma-fu
- 4つ4 slices
- A 出汁（昆布または椎茸）A Dashi (konbu/shiitake)
- 200 cc 200 cc
- 砂糖Sugar
- 大さじ２2 tbsp
- 醤油Shoyu
- 大さじ５5 tbsp
- 生姜Ginger (minced)
- 30g30g
- 油Oil
- 揚げるための油for frying
作り方
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。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
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.
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.
