Vegetable and Kurumabu Lasagne
Vegetable and Kurumabu Lasagne

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vegetable and kurumabu lasagne. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Vegetable and Kurumabu Lasagne is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look wonderful. Vegetable and Kurumabu Lasagne is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have vegetable and kurumabu lasagne using 19 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vegetable and Kurumabu Lasagne:
  1. Make ready 8 Kurumabu (wheel-shaped fu, dried wheat gluten)
  2. Take 3 large leaves Chinese cabbage (or komatsuna), parboiled in salt water
  3. Make ready 1/2 Carrot, parboiled in salt water
  4. Make ready 120 grams or more / and 1 dash Melting cheese / and Parmesan cheese
  5. Prepare Meat Sauce:
  6. Prepare 150 grams or more Ground pork
  7. Make ready 1/2 large Onion, minced
  8. Take 1 clove Garlic
  9. Take 1 can Canned tomato
  10. Make ready 1 tsp "A" Salt
  11. Take 1 dash each "A" Black pepper and nutmeg
  12. Take 1 tbsp each "A" Sake (or red wine) and oyster sauce
  13. Get 1 Soup stock cube
  14. Take White Sauce:
  15. Take 30 grams Flour
  16. Prepare 30 grams Butter
  17. Make ready 400 ml Soy milk (sweetened soy milk or milk is fine)
  18. Take 1 1 teaspoon Salt
  19. Prepare 1/2 large Onion, thinly sliced
Steps to make Vegetable and Kurumabu Lasagne:
  1. Rehydrate the kurumabu in the refrigerator overnight (up to 2 days is fine). If you're in a hurry, boil them in water for about 10-15 minutes before baking.
  2. To make the white sauce: Sauté the onion, add flour and butter, then add the soy milk. It will be slightly thick. Season well with a scant teaspoon of salt.
  3. To make the meat sauce: Sauté the onion, push it to the side of the pan, then sauté the garlic. Add the ground pork, the "A" ingredients, the canned tomato and consommé, then simmer.
  4. Thoroughly squeeze the excess water from the kurumabu. Cut them into eighths, arrange a layer in the bottom of the baking pan, then spread on a layer of the white sauce.
  5. Cover the layer of white sauce with the parboiled Chinese cabbage, carrots, and Parmesan cheese. Add another layer of kurumabu, then pour on the meat sauce.
  6. Sprinkle with your choice of cheese, then bake for 20-30 minutes in an oven preheated to 200℃. If preparing for baking the next day, let it sit in the refrigerator or "fresh food" compartment of your refrigerator.
  7. Addendum: If preparing for baking the following day, be extra thorough in squeezing the excess water from the kurumabu, since the moisture tends to accumulate. Prepare the sauces on the thick side, and let them cool before adding to the baking pan.

So that’s going to wrap this up with this special food vegetable and kurumabu lasagne recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!