Namafu no miso dengaku（生麩のみそ田楽）
What kind of dish is Namafu no miso dengaku？？
A dish of namafu(frozen raw wheat gluten) topped with miso sauce and grilled.
This kind of dish that is grilled with miso on top is called “Dengaku”. In addition to namafu, taro, eggplant, and konnyaku are also used.
The rich miso taste and mellow aroma match the light ingredients.
This dish can also be made delicious using white miso or mixed miso. There are many types of miso, so choose the one that suits your region and cooking method. This time I used red miso.
Red miso is more mature than other miso and has a slightly dry flavor.It’s not as unique as haccho miso, so it’s easy to use.
What kind of dood is namafu??
“Fu=麩” is said that the method was introduced by a Zen monk who came to Japan from the Ming dynasty in the early Muromachi period.
There are several types of fu, such as namafu(生麩＝raw-gluten), yakifu(焼き麩＝grilled-ｇluten), agefu(揚げ麩＝fried-gluten), and kansofu(乾燥麩＝dried-gluten).
The most common type is yakifu.
Namafu is made by kneading wheat flour with salt water. Soak it in water when it becomes like bread dough. This will wash out any starchy material other than gluten into the water.
The remaining soft mochi-like dough is gluten. Gluten is the basis of stickiness and elasticity, and it is this property that makes udon noodles chewy and bread fluffy.
Nama-fu is completed by adding glutinous rice flour to this gluten and boiling it.
By the way, the starch that flows out during the manufacturing process is used as an ingredient in sweets such as Kuzumochi.
The chewy texture derived from gluten is the most attractive point of namafu.
Namafu has an elegant taste and does not interfere with the taste of other ingredients. It can be used for various dishes such as simmered dishes, soups, and dengaku.
Stick-shaped nama-fu is the standard, but there are also ones in the shape of cherry blossoms and autumn leaves. Mugwort, safflower, etc. are used to give flavor and color.
It looks beautiful, so it’s perfect for a special day!!
Your dining table will be gorgeous♡
This is a recommended video. Please check it out.
NUTRITION FACTS
229kcal Protein 14.6g Fat 2.8g Carb 34.9g Salt Equivalent 1.5g
INGREDIENTS (4SERVINGS)
- frozen namafu （frozen raw wheat gluten） 230g(H2×W5×L20㎝）
- red miso 30g
- sugar 20g
- mirin 2g
- sake 2g
COOKING INSTRUCTIONS
➀ Divide the namafu into 8 equal parts. It’s hard to cut, so it’s better to cut it when it’s about half thawed.
② Mix red miso, sugar, mirin, and sake and put it on namafu.
③ Preheat the oven to 200 degrees.
④ Spread baking paper on the baking sheet and line up the namafu. The namafu expands while baking, so leave some space between them.
⑤ Bake in the oven for 10 minutes while watching the situation so that it does not burn.
⑥ Please eat when it is hot. It will harden over time.
The menu for this day is chestnut rice, namafu miso dengaku, black soybeans, and yakifu soup.
Check out this article for chestnut rice recipes. ⇒ Chestnuts Rice with chewy texture
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