Sudarefu Gomazu-Ae (Dried Wheat Gluten with Sesame Vinegar)
Quick answer
- Total time
- 500 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Yuki in Ibaraki makes its sudarefu by working flour back into wheat gluten, rolling it thin, salting and boiling it, and sun-drying the sheets on a bamboo blind; the blind leaves ridges that the sesame-vinegar dressing clings to.
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Drying makes the gluten chewier than fresh fu and lets it keep, which once made it a valued pantry item. It was used in temple cooking around the castle town, and since the late Edo period it has been served at weddings, funerals, holidays, and Obon, when families gather.
Ingredients
Instructions
- 1
Soak the dried sudarefu overnight in plenty of cold water, changing the water two or three times to remove salt.
Taste a small piece the next day and rinse further if strongly salty. Press out water between both hands and cut into 1 cm strips. Start the previous evening. The preparation time includes an overnight soak estimated at a minimum of 8 hours.
- 2
Toast the sesame in a dry pan over low heat for 3 to 4 minutes, shaking continuously.
When fragrant and a few seeds pop, transfer to a mortar and crush about half the seeds. Grind in the vinegar, sugar, and soy sauce until the sugar dissolves.
- 3
Press the sudarefu once more to remove excess water, then toss with the sesame vinegar until every surface is coated.
Divide among four plates, garnish each with pickled red ginger, and serve immediately.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
「いばらきの味ー郷土料理献立集 食・彩・百・景」（協力／茨城県食生活改善推進員協議会） · Checked: 2026-08-11
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