Homemade Fresh Wheat Gluten from Kyoto

Name: Homemade Fresh Wheat Gluten from Kyoto
Cuisine: American
Ingredients: 210 grams Bread (strong) flour; 150 ml Water; 1 pinch Salt; 1 tbsp Ground black sesame seeds; 1 tbsp Matcha powder

cookpad.japan @cookpad_jp

This is embarrassing, but since I've moved to Kyoto, this is the first time I've tried wheat gluten. I quickly became addicted to it's deliciousness. But it's expensive to buy. My good friend taught me a recipe and gave me permission to post it as a reminder.

Wheat gluten itself doesn't have much flavor, but it is chewy and delicious when eaten plain, baked and coated in miso, or added to sweet red-bean soup.
※It takes some time, but you can take your time and watch some TV while making it. Recipe by Marrietty

cookpad.japan @cookpad_jp

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Ingredients

210 gramsBread (strong) flour
150 mlWater
1 pinchSalt
Optional:
1 tbspGround black sesame seeds
1 tbspMatcha powder

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Steps

1

Place the ingredients in a bowl and mix. When it comes together, place onto the counter and knead.
2

It will be sticky at first but be patient!
3

After kneading for 10 minutes, the stickiness will disappear and will become easier to peel off your work surface.
4

Place in a bowl and cover with plastic wrap or a damp cloth. Set in the refrigerator for 1 hour.
5

After 1 hour, add water to the bowl and rinse the dough while rubbing it with your hands.
6

Rub and rub. Do this for 20-30 minutes. When the water becomes cloudy, exchange it with clean water. I always watch TV while doing this.
7

The water will quickly become cloudy at first, but as you progress, it will become and cleaner as you go. I change the water about 5-7 times.
8

Take it out and mix in the ground black sesame seeds.
9

If you are going to eat it right away, cut it (or tear) into pieces now.
10

Wrap it with plastic wrap using a sushi mat and leave it in the refrigerator for 30 minutes. Then cut it with a knife. It will have some shape.
11

Boil in boiling water for 2 minutes. When it begins to float, it's done.
12

You can use it to make thick ankake
13

How about some Japanese style parfaits using fresh wheat gluten?