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

Method

• Rehydrate the fu in water.
• Roll the wheat gluten in the pork slices until it's no longer visible.
• Add to a pot, and bring to a boil.
• Pan-fry the meat rolls.
• Add to the pot with after the meat has browned.
• Rub konnyaku with salt, wash in water, add to the pot, and boil together.
• Add soy sauce after bringing to a boil over a strong heat, then continue to boil over strong medium heat.
• The water content will mostly evaporate after cooking for 20 minutes, so turn it into a teriyaki simmer and keep it from burning.
• Transfer on plates, top with the remaining broth, and it is done.