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

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, wheat gluten (namafu) with dengaku miso sauce, kyoto-style. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Wheat Gluten (Namafu) with Dengaku Miso Sauce, Kyoto-Style is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Wheat Gluten (Namafu) with Dengaku Miso Sauce, Kyoto-Style is something that I’ve loved my whole life. They’re fine and they look fantastic.

Namafu dengaku is a kind of dengaku (food that is grilled or roasted over a flame) that is made of solid gluten and glutinous rice flour, usually in the shape of a rectangle. The signature item is Kyoto miso in. FUKA is a family-owned Kyoto maker of NAMAFU, a highly refined wheat protein used in traditional Japanese cuisine.

To begin with this particular recipe, we must first prepare a few components. You can cook wheat gluten (namafu) with dengaku miso sauce, kyoto-style using 3 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to make Wheat Gluten (Namafu) with Dengaku Miso Sauce, Kyoto-Style:
  1. Prepare 1 as much (to taste) Fresh or "raw" wheat gluten (namafu or namabu)
  2. Prepare 1 Dengaku miso sauce -(or your favorie dengaku sauce)
  3. Prepare 1 Toasted sesame seeds, yuzu peel, sansho pepper tree shoots (kinome) etc.

Shibazuke Fried Rice Fried rice made with Shibazuke that is produced in Kyoto. Yuba Cream Croquette A croquette filled with a cream sauce made from yuba. Nasu Dengaku is a classic Japanese side dish made with eggplant sliced in half, scored and brushed with a sweet and savory miso glaze. Sugar: A little sugar adds a touch of sweetness without going over into cloying territory.

Instructions to make Wheat Gluten (Namafu) with Dengaku Miso Sauce, Kyoto-Style:
  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.

And it also helps the sauce caramelize to perfection under the broiler. Prepare both miso sauces: First, in a pot, thoroughly mix together the red miso and egg yolk. Fu is solidified wheat gluten (protein). To begin with, wheat flour is divided into hard flour and soft Fu is routinely used in sumashi-jiru (clear soup) and miso soup, but you can also substitute bread You can even use fu in cakes, pudding, okonomi-yaki (Japanese-style pancakes) and tako-yaki. Home»Nasu no miso dengaku: Japanese slow-roasted eggplant with dengaku While the eggplant cooks, prepare the dengaku sauce.

So that’s going to wrap it up with this special food wheat gluten (namafu) with dengaku miso sauce, kyoto-style recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!