Sudarefu Gomazu-Ae (Dried Wheat Gluten with Sesame Vinegar)
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Sudarefu gomazu-ae is a Yuki City dish made by soaking heavily salted dried sudarefu overnight, rinsing out the salt, cutting it into 1 cm strips, and dressing it with toasted sesame ground halfway smooth, vinegar, sugar, and soy sauce.
Read more
Pickled red ginger provides a sharp colored garnish. Yuki sudarefu is produced by adding flour back to extracted wheat gluten, kneading and rolling it thin, salting and boiling it, then drying it in sunlight over a bamboo screen. The screen pattern and salted drying method create a firmer bite and longer keeping quality than ordinary fresh fu. It was used in Buddhist vegetarian food around temples and the former castle town and was already valued by the late Edo period. Because production required extensive handwork, families reserved it for weddings, funerals, festivals, Obon, and other gatherings.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Control
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.
- 3Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Salted dried sudarefu soaks overnight with water changes for thorough desalting.
- Finish cue
- Press the sudarefu once more to remove excess water, then toss with the sesame vinegar until every surface is coated.
- Storage and reheating
- Change the soaking water and taste before dressing rather than relying on an overnight soak alone.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
20min, 6 ingredients
Category median
22min, 7 ingredients
Based on 261 recipes
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