Namafu Dengaku Recipe (grilled wheat gluten with miso sauce)

Namafu miso dengaku

What kind of dish is Namafu miso dengaku？？

Namafu Dengaku is a dish made by putting miso on namafu and grilling it in an oven. Namafu is made by kneading wheat flour with salt water, and has a chewy texture. Namafu goes extremely well with fragrant miso.

namafu = wheat gluten dengaku = miso grilled

The word dengaku originally referred to a type of dance to pray for a good harvest. It uses seasonal ingredients such as eggplant and taro, and it probably evolved into the name of the dish as a way of giving thanks for the good harvest.

If you heat the miso sauce for dengaku so that it burns a little, it will have a fragrant aroma and become even more delicious. For this reason, we recommend heating it from above, like in a fish grill or oven, rather than in a frying pan.

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 nama fu??

“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 nama fu(生麩＝raw-gluten), yaki fu(焼き麩＝grilled-ｇluten), age fu(揚げ麩＝fried-gluten), and kanso fu(乾燥麩＝dried-gluten).

The most common type is yakifu.

Wheat flour kneaded with salt water is then soaked in water, which washes away all the starch in the flour other than gluten.

The remaining soft, mochi-like dough is gluten.

Gluten is the source of stickiness and elasticity, and it is this property that gives udon noodles their chewy texture and bread their fluffiness.

Namafu is made 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♡

I usually buy raw wheat gluten at a commercial supermarket. It is rare for it to be sold at regular supermarkets.

This is a recommended video that shows how to make namafu. Please check it out.

NUTRITION FACTS of Namafu dengaku

618 kcal Protein 43.7g Fat 8.5 g Carb 86.8 g Salt Equivalent 4.4 g

INGREDIENTS for Namafu dengaku (4SERVINGS)

• Frozen namafu （frozen wheat gluten） 230g(H2×W5×L20㎝）
• Red miso 30g
• Sugar 4g
• Mirin 4g
• Sake 2g

When I make dengaku in the winter, I use white miso instead of red miso and add yuzu juice instead of sake. It has a slightly refreshing aroma and is delicious.

Namafu dengaku COOKING INSTRUCTIONS

1. 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. It will expand while baking so leave it spaced apart.
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.

Check out this article for chestnut rice recipes. 　 👉　　Chestnuts Rice with chewy texture

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