Place the ingredients in a bowl and mix. When it comes together, place onto the counter and knead.
It will be sticky at first but be patient!
After kneading for 10 minutes, the stickiness will disappear and will become easier to peel off your work surface.
Place in a bowl and cover with plastic wrap or a damp cloth. Set in the refrigerator for 1 hour.
After 1 hour, add water to the bowl and rinse the dough while rubbing it with your hands.
Rub and rub. Do this for 20-30 minutes. When the water becomes cloudy, exchange it with clean water. I always watch TV while doing this.
The water will quickly become cloudy at first, but as you progress, it will become and cleaner as you go. I change the water about 5-7 times.
Take it out and mix in the ground black sesame seeds.
If you are going to eat it right away, cut it (or tear) into pieces now.
Wrap it with plastic wrap using a sushi mat and leave it in the refrigerator for 30 minutes. Then cut it with a knife. It will have some shape.
Boil in boiling water for 2 minutes. When it begins to float, it's done.
You can use it to make thick ankake (Recipe ID: 2121059)
How about some Japanese style parfaits using fresh wheat gluten? (Recipe ID: 2115940)
Story Behind this Recipe
This is embarrassing, but since I've moved to Kyoto, this is the first time I've tried wheat gluten. I quickly became addicted to it's deliciousness. But it's expensive to buy. My good friend taught me a recipe and gave me permission to post it as a reminder.
Wheat gluten itself doesn't have much flavor, but it is chewy and delicious when eaten plain, baked and coated in miso, or added to sweet red-bean soup. ※It takes some time, but you can take your time and watch some TV while making it.