📝 About This Recipe
Namafu is a traditional Japanese delicacy made from highly refined wheat gluten and glutinous rice flour, offering a unique 'mochi-mochi' texture that is both chewy and silky. Originating from the Zen Buddhist vegetarian cuisine of Kyoto, this dish transforms the subtle, earthy flavors of the gluten into a decadent Izakaya favorite when seared to a golden crisp. Brushed with a rich, savory-sweet miso glaze, it provides an exquisite contrast of textures and umami-rich flavors that melt in your mouth.
🥗 Ingredients
The Namafu Base
- 150 grams Plain Wheat Gluten (Namafu) (often sold in rectangular blocks)
- 150 grams Yomogi (Mugwort) Namafu (green variety for color contrast)
- 3 tablespoons Potato Starch (Katakuriko) (for a light dusting)
- 2 tablespoons Vegetable Oil (neutral oil like canola or grapeseed)
Red Miso Glaze (Aka-Dengaku)
- 2 tablespoons Red Miso (Aka Miso) (provides a deep, salty flavor)
- 1 tablespoon Mirin (sweet Japanese rice wine)
- 1 tablespoon Granulated Sugar
- 1 teaspoon Sake (to thin the consistency)
White Miso Glaze (Shiro-Dengaku)
- 2 tablespoons White Miso (Shiro Miso) (sweeter and milder than red)
- 1 tablespoon Mirin
- 2 teaspoons Granulated Sugar
- 1/2 teaspoon Yuzu Juice (optional, for a citrusy brightness)
Garnish and Finishing
- 1 teaspoon Toasted White Sesame Seeds
- 1 teaspoon Toasted Black Sesame Seeds
- 1 pinch Hanaho or Microgreens (for a pop of color)
- 1 pinch Shichimi Togarashi (Japanese seven-spice powder for heat)
👨🍳 Instructions
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1
If your Namafu is frozen, thaw it completely in the refrigerator overnight. Pat the blocks dry with a paper towel to remove any excess moisture.
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2
Slice the Namafu blocks into bite-sized rectangles or thick rounds, approximately 1/2 inch (1.5 cm) thick. Aim for uniform sizes to ensure even cooking.
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3
In a small saucepan over low heat, combine the Red Miso, mirin, sugar, and sake. Stir constantly for 2-3 minutes until the sugar dissolves and the sauce thickens into a glossy paste. Set aside.
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4
In a separate small saucepan, repeat the process for the White Miso glaze by combining white miso, mirin, sugar, and yuzu juice. Cook on low until smooth and shiny. Set aside.
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5
Lightly dust each piece of sliced Namafu with potato starch (katakuriko). Tap off any excess; you only want a very thin, translucent coating to help create a crisp crust.
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6
Heat the vegetable oil in a non-stick skillet or a well-seasoned cast iron pan over medium heat. Ensure the oil is hot but not smoking.
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7
Place the Namafu pieces in the pan, ensuring they do not touch each other as they are very sticky when heated.
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8
Sear the first side for 2-3 minutes until it develops a light golden-brown color and a slightly crispy exterior.
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9
Carefully flip the pieces using tongs or a spatula. Cook the second side for another 2 minutes. The Namafu will puff up slightly and become very soft and pliable.
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10
Reduce the heat to low. Using a small spoon or a pastry brush, apply a generous layer of the Red Miso glaze to half of the pieces and the White Miso glaze to the other half.
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11
Optional: If you have a kitchen torch, lightly char the miso glaze for 5-10 seconds until it bubbles and smells toasted. Alternatively, place under a broiler for 1 minute.
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12
Remove the Namafu from the pan and arrange them attractively on a serving plate, alternating colors (plain and mugwort).
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13
Garnish the red miso pieces with white sesame seeds and the white miso pieces with black sesame seeds and a dusting of Shichimi Togarashi.
💡 Chef's Tips
Do not overcrowd the pan; Namafu is extremely sticky when warm and will fuse together if the pieces touch. Always use a non-stick pan or a very well-seasoned surface to prevent the starch coating from tearing away. For an authentic Kyoto touch, look for 'Awa' (millet) or 'Sakura' (cherry blossom) flavored Namafu during their respective seasons. If you can't find Namafu, you can substitute with thick slices of Kirimochi, though the texture will be more 'stretchy' than 'chewy'. Ensure the miso glaze is thick enough to sit on top of the gluten; if it's too runny, simmer it for another minute to reduce.
🍽️ Serving Suggestions
Pair this with a chilled Junmai Ginjo sake to complement the sweet and salty miso notes. Serve alongside a crisp Japanese cucumber salad (Sunomono) to provide a refreshing acidic contrast. This makes an excellent side dish for a traditional Teishoku meal featuring grilled fish and miso soup. Enjoy as a standalone appetizer with a glass of high-quality Japanese green tea or a dry Sapporo beer. For a modern twist, serve on small bamboo skewers for easy Izakaya-style snacking.