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

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

Boost the heartiness of the pork with this recipe! The wrapped fu (wheat gluten) soaks up the meat broth and turns out so juicy. The flavors permeate the konnyaku too!

Ingredients: 2 servings

Fu (dried or baked)
15 pieces
Thinly sliced pork thigh
Twisted konnyaku
170g (1 package)
2 tablespoons
3 tablespoons
2 tablespoons
Soy sauce
3 tablespoons


1. Rehydrate the fu in water. Roll the wheat gluten in the pork slices until it's no longer visible.
2. Add ◎ to a pot, and bring to a boil. Pan-fry the meat rolls. Add to the pot with ◎ after the meat has browned.
3. 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.
4. The water content will mostly evaporate after cooking for 20 minutes, so turn it into a teriyaki simmer and keep it from burning.
5. Transfer on plates, top with the remaining broth, and it is done.

Story Behind this Recipe

I made a rich tasting dish that would work well as a drinking snack. I also increased the volume of the meat by wrapping it!!