Simmered Vegetables and Wheat Gluten

Simmered Vegetables and Wheat Gluten

Quickly deep-fry the eggplants and green beans for deeper flavor.

Cooking time
25 minutes+
  • Nutrition facts are for one serving.
  • Time to rehydrate the fu (wheat gluten) is not included in the cooking time.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


40 g (1.4 oz)

1/2 clove

oil for deep-frying

as needed


150 ml (5.1 fl. oz.)

1 tsp


  1. Rehydrate the ring-shaped fu, squeeze out excess moisture and divide into four.
  2. Remove stems from the eggplants, cut into halves lengthwise, slice a grid-like pattern into the peel and then cut each piece into half its length.
  3. Remove stems from the green beans and cut into half lengthwise.
  4. Quickly deep-fry (2) and (3) in cooking oil heated to 180 °C (356 F). Remove and douse with boiling water to remove excess oil.
  5. In a pot mix together (A) and then bring to a boil. Add in (1) and (4), cover with a lid and simmer over low heat for about 15 minutes. Scoop into bowls and garnish with ginger.

Cooking Basics

Eggplants - removing the calyx

Make a shallow slit around the entire stem without cutting it off. Use your hand to start peeling off the calyx from this slit and remove in one motion all the way around. When grilling, simmering or deep-frying whole, the calyx is often removed.


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