Home

Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Dish Vegetable and Kurumabu Lasagne

Vegetable and Kurumabu Lasagne

Name: How to cook Vegetable and Kurumabu Lasagne - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

cookpad.japan

Vegetable and Kurumabu Lasagne

I love my mother's stewed kurumabu. This lasagna makes use of the kurumabu's sauce absorbing properties. I'm eager to teach people about this excellent traditional Japanese dried food! This lasagne can be prepared for baking a day in advance, or baked the same day! It's a perfect dish for parties.

Ingredient

Food ration :

5 servings

Kurumabu (wheel-shaped fu, dried wheat gluten)

3 large

leaves Chinese cabbage (or komatsuna), parboiled in salt water

1/2

Carrot, parboiled in salt water

120 grams

or more / and 1 dash Melting cheese / and Parmesan cheese

150 grams

or more Ground pork

1/2 large

Onion, minced

1 clove

Garlic

1 can

Canned tomato

1 tsp

"A" Salt

1 dash

each "A" Black pepper and nutmeg

1 tbsp

each "A" Sake (or red wine) and oyster sauce

Soup stock cube

30 grams

Flour

30 grams

Butter

400 ml

Soy milk (sweetened soy milk or milk is fine)

1 teaspoon Salt

1/2 large

Onion, thinly sliced

Cooking instructions

* Step 1

Rehydrate the kurumabu in the refrigerator overnight (up to 2 days is fine). If you're in a hurry, boil them in water for about 10-15 minutes before baking.

* Step 2

To make the white sauce: Sauté the onion, add flour and butter, then add the soy milk. It will be slightly thick. Season well with a scant teaspoon of salt.

* Step 3

To make the meat sauce: Sauté the onion, push it to the side of the pan, then sauté the garlic. Add the ground pork, the "A" ingredients, the canned tomato and consommé, then simmer.

* Step 4

Thoroughly squeeze the excess water from the kurumabu. Cut them into eighths, arrange a layer in the bottom of the baking pan, then spread on a layer of the white sauce.

* Step 5

Cover the layer of white sauce with the parboiled Chinese cabbage, carrots, and Parmesan cheese. Add another layer of kurumabu, then pour on the meat sauce.

* Step 6

Sprinkle with your choice of cheese, then bake for 20-30 minutes in an oven preheated to 200℃. If preparing for baking the next day, let it sit in the refrigerator or "fresh food" compartment of your refrigerator.

* Step 7

Addendum: If preparing for baking the following day, be extra thorough in squeezing the excess water from the kurumabu, since the moisture tends to accumulate. Prepare the sauces on the thick side, and let them cool before adding to the baking pan.

Note: if there is a photo you can click to enlarge it