Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a distinctive dish, teriyaki-style fu (wheat gluten) and pork rolls with konnyaku. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Teriyaki-style Fu (Wheat Gluten) and Pork Rolls with Konnyaku is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Teriyaki-style Fu (Wheat Gluten) and Pork Rolls with Konnyaku is something which I have loved my whole life. They’re fine and they look fantastic.
Savory pan-seared teriyaki steak rolls with veggies and glazed with homemade teriyaki sauce. It's also great for bento menu! Japanese grocery stores (as well as Korean and Chinese grocery stores) always carry thinly sliced beef and pork.
To begin with this particular recipe, we must prepare a few ingredients. You can cook teriyaki-style fu (wheat gluten) and pork rolls with konnyaku using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Teriyaki-style Fu (Wheat Gluten) and Pork Rolls with Konnyaku:
- Take 15 pieces Fu (dried or baked)
- Take 150 grams Thinly sliced pork thigh
- Make ready 170 grams Twisted konnyaku
- Make ready 500 ml ◎Water
- Get 2 tbsp ◎Sake
- Get 3 tbsp ◎Sugar
- Prepare 2 tbsp ◎Mirin
- Prepare 3 tbsp Soy sauce
I used the marinade recipe to make a sauce that I spooned over the sliced pork and everyone loved it. Fu is solidified wheat gluten (protein). To begin with, wheat flour is divided into hard flour and soft The outer layer of the wheat kernel is rich in gluten and is milled into hard flour, which becomes Add fu to iwashi-tsumire (minced fish) and dashimaki tamago (Japanese rolled omelet), and these foods. Wheat gluten is the thing in flour that you develop as you knead dough, stretching out in the oven to create that lovely airy thing known as risen bread.
Steps to make Teriyaki-style Fu (Wheat Gluten) and Pork Rolls with Konnyaku:
- Rehydrate the fu in water. Roll the wheat gluten in the pork slices until it's no longer visible.
- Add ◎ to a pot, and bring to a boil. Pan-fry the meat rolls. Add to the pot with ◎ after the meat has browned.
- Rub konnyaku with salt, wash in water, add to the pot, and boil together. Add soy sauce after bringing to a boil over a strong heat, then continue to boil over strong medium heat.
- The water content will mostly evaporate after cooking for 20 minutes, so turn it into a teriyaki simmer and keep it from burning.
- Transfer on plates, top with the remaining broth, and it is done.
The kao fu with its chewy tender meaty texture is the vegetarian version of meat in this dish. I think it's supposed to represent pork or beef slices. Shanghai Style Pork Zongzi (Sticky Rice Dumplings). See all from Dumplings & Wontons. The Perfect Whole Wheat Mantou Recipe.
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