Teriyaki-style Fu (Wheat Gluten) and Pork Rolls with Konnyaku

1. 1

   Rehydrate the fu in water.

2. 2

   Roll the wheat gluten in the pork slices until it's no longer visible.

3. 3

   Add to a pot, and bring to a boil.

4. 4

   Pan-fry the meat rolls.

5. 5

   Add to the pot with after the meat has browned.

6. 6

   Rub konnyaku with salt, wash in water, add to the pot, and boil together.

7. 7

   Add soy sauce after bringing to a boil over a strong heat, then continue to boil over strong medium heat.

8. 8

   The water content will mostly evaporate after cooking for 20 minutes, so turn it into a teriyaki simmer and keep it from burning.

9. 9

   Transfer on plates, top with the remaining broth, and it is done.

* Per serving · 4 servings · Values may vary.

No additional tips available.