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Fu Champuru (Okinawan Stir-Fry with Wheat Gluten)
Serves 2 · About 25 min (10 min of this is just soaking the fu in water)
An Okinawan home dish: soaked kurumabu (dried wheat gluten rings) soak up egg, get fried, then stir-fried with pork and vegetables. The fu gets fluffy and filling.
① Soak the fu in water→② Cut the vegetables and meat→③ Squeeze the fu and soak in egg→④ Fry the fu and take it out→⑤ Stir-fry the meat and vegetables→⑥ Add the fu back and season
What to buy
Seasonings & dry goods
Eggs
Meat
Vegetables
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How to make it
1
Soak the fu in water
- Fill a bowl with plenty of water (about 1 L) and add 2 kurumabu rings
- They float, so push them down with your hand now and then
- Let sit 10 minutes (go on to step 2 while you wait)
How to tell it's doneWhen you pinch the fu, it is soft all the way to the center, with no hard core. If there is still a core, soak 5 minutes more.
2
Cut the vegetables and meat
- Cut the cabbage into 3–4 cm squares. Slice the hard core thinly
- Peel the carrot and cut into short sticks about 4 cm long and 5 mm wide
- If using garlic chives, cut off the root ends and cut into 4 cm lengths
- Cut only the big pieces of pork to about 4 cm
How to tell it's doneEverything is cut and set aside in separate piles.
Be carefulCut the raw pork last. After cutting, wash your hands, knife and cutting board with dish soap.
3
Squeeze the fu and soak in egg
- Press the fu between both hands and squeeze hard. Squeeze until almost no water comes out
- Tear into pieces about 4 cm by hand
- In another bowl, beat 2 eggs with 1 tsp soy sauce, add the fu and coat all over
How to tell it's doneThe fu has soaked up almost all the egg and is yellow all over.
4
Fry the fu and take it out
- Heat 1 tbsp vegetable oil in a frying pan over medium heat
- Lay in the fu. Save the egg mix left in the bowl
- Fry about 2 minutes without touching, turn with a spatula, and fry about 2 minutes more
- Move to a plate
How to tell it's doneBoth sides of the fu are golden brown, and no raw egg oozes out when you press with the spatula.
Be carefulFu soaked in egg burns easily. If it starts to look dark, turn the heat down.
5
Stir-fry the meat and vegetables
- Add 1/2 tbsp vegetable oil to the same pan and spread the pork out in it
- Stir-fry about 2 minutes, breaking it apart
- Add the carrot and cabbage and stir-fry about 2 minutes
How to tell it's doneThe pork is no longer pink (cut the biggest piece: no pink inside). The cabbage is soft, and a carrot stick has no hard center when you eat it.
6
Add the fu back and season
- Put the fu from step 4 back in. If using garlic chives, add them now
- If any of the saved egg mix is left, pour it over everything
- Add 1/2 tsp dashi granules, 2 tsp soy sauce, a pinch of salt and a pinch of pepper, and toss well
- Taste it. If the flavor is weak, add a pinch of salt
ReadyNo runny egg is left and the garlic chives are soft. Put on a plate.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The center of the fu is hardIt did not soak long enough. Next time, soak until there is no core, and pinch to check before squeezing.
The fu is soggy and wateryYou did not squeeze hard enough and water was left. Next time, press between both hands and squeeze until no more water drips.
The fu sticks to the pan or burnsToo little oil, or the heat was too high. Next time, use 1 tbsp vegetable oil on medium heat and do not touch until it browns.
Water comes out of the vegetables and it is wateryStir-fried too long. Go to step 6 as soon as the cabbage is soft.
The flavor is weakFu soaks up flavor, so it can taste bland. Add soy sauce 1 tsp at a time, tasting each time.
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