Vegan Katsu made with fu (wheat gluten) is a crispy and satisfying plant-based twist on the classic Japanese cutlet.Fu is a traditional Japanese ingredient made from wheat gluten, often used in Buddhist cuisine.Coated with breadcrumbs and fried until golden, it’s crunchy on the outside and tender inside.
It’s said that long ago in Japan, people enjoyed this kind of “katsu” before meat became common!
Table Of Contents
Ingredients
- 1 pack of Wheat gulten bread (kurumafu- 車麩)
- Sufficient amount of wheat flour
- Sufficient amount of breadcrumbs
- Salt and pepper to taste
- Sufficient water
- Oil, approximately 2cm to 3cm deep in the frying pan
Instructions
- Soak the Wheat gluten bread in water to soften slightly. (The soaking time may vary depending on the product.)
- Once softened, gently squeeze excess water from the Wheat gluten bread
- Season both sides of the Wheat gluten bread with salt and pepper.
- Coat both sides with wheat flour.
- Place the Wheat gluten bread into the water-diluted wheat flour mixture, then coat it thoroughly with breadcrumbs.
- Fry in hot oil until both sides turn golden brown.
- Once both sides have a crispy colour, it’s ready to serve! Enjoy 🩵
VIDEO: Watch How to Make It
https://www.instagram.com/p/C2jzcwzLkmu/?locale=ja_JP
Point
- ※Wheat gluten bread,” known as “くるまふ” in Japanese, is a type of bread made from wheat gluten. It has a unique texture, achieved by soaking in water, seasoning, coating with wheat flour and breadcrumbs, and deep-frying until golden brown. This process results in a crispy exterior and a soft interior, providing a distinctive culinary experience. 🩵
