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Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)


BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Guruten (Gluten) Vegetarian Meat

Sunday, May 20th, 2012
I was going to post my great grandmother's ohagi (botamochi) recipe next but I got distracted by cup cakes and that was enough sweet stuff this weekend. I wasn't planning on writing about guruten today but I forgot to pick up tofu at the grocery store and I didn't want to drag myself back to the store. I try to make a few vegetarian meals a week so I wanted a substitute for tofu and I decided I would try to make guruten. You would think that it's much faster to go back to the grocery store compared to the amount of planning and time it takes to make guruten but I was excited to try something new and I wasn't going to eat it tonight.

I have memories of my mom making it for dinner and I remembered it being a long and arduous process but the last time I remembered her making it was when I was a kid so I wondered if time changed my perspective on guruten making. I looked up a recipe on a Japanese website and was pleasantly surprised to find that it was it wasn't as difficult as I remembered it. Yes, you have to let the dough rest for about an hour for the gluten to form and you have to wash it until the water is almost clear (I'm not sure if it ever gets clear), but it's not difficult and the process is forgiving.

My grandmother buys canned and marinated guruten from a vegetarian vedor that she buys tons of veggie stuff from so I decided to infuse some flavor in it by marinating it over night in a basic teriyaki sauce of soy sauce, mirin, sake, sesame seed oil, sugar, black pepper, garlic and ginger. See my teriyaki chicken recipe for marinade.

500 grams of flour (approximately 1lb) only yields a little bit of guruten. I'm marinating it to eat the next day.

I feel a little rebellious making gluten with the gluten free craze going on right now but if you don't have gluten allergies then it's a great vegetarian source of protein. I'm planning on cooking up this guruten tomorrow and see how it goes.

To see results, see Guruten (Gluten) Stir Fry.
tags: gluten 
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Katsuobushi [11]
Chicken [11]
Kyuri [9]
Shiso [9]
Mayonnaise [8]
Miso [8]
Tofu [8]
Shoga [8]
Sake [8]
Cabbage [7]
Garlic [7]
Beef [7]
Vegetarian [7]
Pork [6]
Miso soup [6]
Vinegar [6]
Mirin [6]
Age [5]
Umeboshi [5]
Carrots [5]
Carrot [5]
Green Onion [5]
Hakusai [5]

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