Braised Chicken and Raw Gluten with Thick Ginger Sauce

Braised Chicken and Raw Gluten with Thick Ginger Sauce

I wanted to recreate a Kyoto-style dish at home. Any extra ginger sauce is delicious over rice. If you can't obtain raw gluten, use atsuage (deep-fried tofu).

Ingredients: 2 servings

Chicken thigh
100 g
Raw gluten (nama fu)
40 g
(or atsuage)
4 slices
Japanese leek
Shitake mushrooms
★Dashi stock
1 cup
★Usukuchi soy sauce
1 tablespoon
1 tablespoon
1 tablespoon
2 tablespoons
Grated ginger
as needed
1 tablespoon


1. Cut the chicken into bite-sized pieces. Prick several times with a fork. Sprinkle sake over (not listed in the ingredients).
2. Cut the Japanese leek into bite-sized pieces. Fry all the sides until golden brown in a frying pan without oil. Take them out of the frying pan and put onto a plate. Set aside.
3. Slice the gluten into 1 cm slices and thinly slice the shiitake mushrooms.
4. Put the ★ ingredients in a sauce pan and bring to a boil. Add the chicken and cook until done, about 8 to 10 minutes. If you use atstuage, add it at this point.
5. After the chicken is cooked through, add the gluten and shiitake mushrooms. Cook over low heat for about 2 minutes.
6. Add the fried leek and ginger just before turning the heat off. Thicken with katakuriko dissolved in 2 tablespoons of water (adjust the amount to taste). Cook until the sauce is nicely thickened. It is done now.
7. Serve with plenty of sauce.
8. Raw gluten may be quite difficult to get, so if you have time, why not make your own? Recipe ID: 2115941

Story Behind this Recipe

I came to Kyoto to live and I love its speciality gluten! I like dishes with thick sauce like this, so I put them together in one recipe.