Vegetable and Kurumabu Lasagne

Name: Vegetable and Kurumabu Lasagne
Yield: 5 servings
Cuisine: American
Ingredients: 8 Kurumabu (wheel-shaped fu, dried wheat gluten); 3 large leaves Chinese cabbage (or komatsuna), parboiled in salt water; 1/2 Carrot, parboiled in salt water; 120 grams or more / and 1 dash Melting cheese / and Parmesan cheese; 150 grams or more Ground pork; 1/2 large Onion, minced; 1 clove Garlic; 1 can Canned tomato; 1 tsp "A" Salt; 1 dash each "A" Black pepper and nutmeg; 1 tbsp each "A" Sake (or red wine) and oyster sauce; 1 Soup stock cube; 30 grams Flour; 30 grams Butter; 400 ml Soy milk (sweetened soy milk or milk is fine); 1 1 teaspoon Salt; 1/2 large Onion, thinly sliced

cookpad.japan @cookpad_jp

I love my mother's stewed kurumabu. This lasagna makes use of the kurumabu's sauce absorbing properties. I'm eager to teach people about this excellent traditional Japanese dried food!
This lasagne can be prepared for baking a day in advance, or baked the same day! It's a perfect dish for parties.

I recommend boiling the kurumabu over soaking it to give a moister texture. Be sure to thoroughly squeeze out the excess water before adding to the baking pan. Both the white sauce and meat sauce should be nice and thick, and well seasoned with salt. Tasty sauce is the key to the success of this dish! The vegetables should retain their bite, so parboil for only about a minute. Recipe by TTroco

cookpad.japan @cookpad_jp

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Ingredients

5 servings

8Kurumabu (wheel-shaped fu, dried wheat gluten)
3 largeleaves Chinese cabbage (or komatsuna), parboiled in salt water
1/2Carrot, parboiled in salt water
120 gramsor more / and 1 dash Melting cheese / and Parmesan cheese
Meat Sauce:
150 gramsor more Ground pork
1/2 largeOnion, minced
1 cloveGarlic
1 canCanned tomato
1 tsp"A" Salt
1 dasheach "A" Black pepper and nutmeg
1 tbspeach "A" Sake (or red wine) and oyster sauce
1Soup stock cube
White Sauce:
30 gramsFlour
30 gramsButter
400 mlSoy milk (sweetened soy milk or milk is fine)
11 teaspoon Salt
1/2 largeOnion, thinly sliced

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Steps

1

Rehydrate the kurumabu in the refrigerator overnight (up to 2 days is fine). If you're in a hurry, boil them in water for about 10-15 minutes before baking.
2

To make the white sauce: Sauté the onion, add flour and butter, then add the soy milk. It will be slightly thick. Season well with a scant teaspoon of salt.
3

To make the meat sauce: Sauté the onion, push it to the side of the pan, then sauté the garlic. Add the ground pork, the "A" ingredients, the canned tomato and consommé, then simmer.
4

Thoroughly squeeze the excess water from the kurumabu. Cut them into eighths, arrange a layer in the bottom of the baking pan, then spread on a layer of the white sauce.
5

Cover the layer of white sauce with the parboiled Chinese cabbage, carrots, and Parmesan cheese. Add another layer of kurumabu, then pour on the meat sauce.
6

Sprinkle with your choice of cheese, then bake for 20-30 minutes in an oven preheated to 200℃. If preparing for baking the next day, let it sit in the refrigerator or "fresh food" compartment of your refrigerator.
7

Addendum: If preparing for baking the following day, be extra thorough in squeezing the excess water from the kurumabu, since the moisture tends to accumulate. Prepare the sauces on the thick side, and let them cool before adding to the baking pan.