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Seafood Curry Kit

Juicy Wheat Gluten Curry

The juicy curry-soaked wheat gluten is absolutely irresistible. The finishing touch of mitsuba adds a delightful accent.

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Ingredients

4 Servings

4 bowls of cooked rice
5.3 oz thinly sliced pork belly
10–12 pieces dried wheat gluten (fu)
1 1/2 onions
1 Dashi Curry Kit - Seafood
2 cups water
3 tbsp vegetable oil
1 bunch mitsuba (Japanese parsley)
1/2 kabosu (Japanese citrus)

Directions

Slice the onion thinly, cut the pork into about 2-inch pieces, and chop the mitsuba into bite-sized pieces. Quarter the kabosu. Soak the dried wheat gluten (fu) in water and squeeze out the excess liquid.
Heat oil in a pot, add the "Whole Spices", and sauté over medium heat for 2–3 minutes until fragrant. Add the onions and sauté for about 10 minutes until golden brown.
Reduce the heat to low, add the "Special Spice", and sauté for about 1 minute.
Add water, "Sea Salt", and "Kayanoya Original Dashi Stock Powder" (remove from the packet), and bring to a boil over medium heat. Once boiling, add the pork and wheat gluten, cover, and simmer over low heat for about 10 minutes.
Serve over rice, garnish with mitsuba and kabosu, and sprinkle with "Aonori Shichimi".

Used in this Recipe

Seafood Dashi Curry Kit

Seafood Dashi Curry Kit

Seafood Dashi Curry Kit

Seafood Dashi Curry Kit

Seafood Dashi Curry Kit

Seafood Dashi Curry Kit

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