Wheat Gluten (Namafu) with Dengaku Miso Sauce, Kyoto-Style

Name: Wheat Gluten (Namafu) with Dengaku Miso Sauce, Kyoto-Style
Cuisine: American
Ingredients: 1 as much (to taste) Fresh or "raw" wheat gluten (namafu or namabu); 1 Dengaku miso sauce -(or your favorie dengaku sauce); 1 Toasted sesame seeds, yuzu peel, sansho pepper tree shoots (kinome) etc.

cookpad.japan @cookpad_jp

My husband and I both love namafu, fresh steamed wheat gluten. I think the best way to enjoy namafu is with a dengaku miso sauce.
We serve it all the time, to guests, or as a drinking snack when we play "izakaya at home".

All the directions are hints and key points really.
I've written out the directions so that you can prepare the namafu even if it's your fist time. It's really easy though, a quick dish to make. Recipe by *ai*

cookpad.japan @cookpad_jp

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Ingredients

1as much (to taste) Fresh or "raw" wheat gluten (namafu or namabu)
1Dengaku miso sauce -(or your favorie dengaku sauce)
1Toasted sesame seeds, yuzu peel, sansho pepper tree shoots (kinome) etc.

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Steps

1

Slice the namafu 1.5 cm thick.
2

Tip: Room temperature or refrigerated namafu is very hard to slice. Moisten your hands and knife well, and try to make each slice in one movement without sawing your knife back and forth.
3

I freeze the namafu and defrost it just enough that it can be cut, and slice it at that stage. It's the easiest way to slice namafu cleanly.
4

Re-wrap any leftover half-defrosted namafu and freeze it again. You can still use it later.
5

Put the partially defrosted namafu slices on skewers. If the namafu is still too hard, leave it for a while until it can defrost more. If putting it on skewers is too much work, you can use the slices as is.
6

Tip: Room temperature or refrigeratored namafu, or namafu that's been totally defrosted, is soft and really hard to skewer.
7

If the namafu is too hard to skewer: Moisten a piece of plastic wrap. Place the namafu on the plastic, wrap it up loosely and freeze it for a while until it is partially frozen. It will become much easier to skewer.
8

Warning: Namafu slices stick together easily, so keep the slices apart in Step 7 before wrapping and freezing them.
9

Bring a pot of water to a boil, turn the heat down to low, add the skewered namafu and warm it through. Just boil them long enough to heat through.
10

Put the warmed up namafu skewers on paper towels. Cook them on a grill or a grill place on a gas burner, to put grill marks on the surface. (This step is optional. Some restaurants serve namafu without grilling it.)
11

Namafu takes on grill marks right away, so if you're doing this on a gas burner you may want to give some distance between the flames and the grill. If using other methods cook over low heat, while keeping a constant eye on the namafu.
12

Tip: Namafu sticks easily, so it's best to brush the grill lightly with oil beforehand.
13

Spoon somedengaku miso sauce on top of the namafu, sprinkle with toppings of your choice such as toasted sesame seeds, and enjoy. I added some yuzu zest to the white miso version of the dengaku miso sauce this time.
14

Some restaurants grill the namafu after putting on the dengaku miso sauce. Please cook them in the way you prefer.
15

is our family recipe for a versatile dengaku miso sauce. Many people like the flavor so I recommend it. I've listed red and white miso versions.
16

The namafu has a thick, chewy mochi like texture, and a nutty fragrance from the grilling. The dengaku miso sauce goes so well with this!
17

This is great when you're serving a simplified full-course traditional meal at home, and in many other situations! Enjoy Kyoto Obanzai style cooking easily at home.
18

I get my namafu from Hanbei Fu, an old established maker in Kyoto. I used their "Millet Fu", "Mugwort (yomogi) Fu" and "Sesame Fu" this time.
19

I get mine at the Isetan Department Store's Shinjuku Branch, but you can also order from Hanbei Fu's online shop.