Japan
Shiga Choji-Fu with Mustard Miso, adapted from the MAFF regional recipe for Shiga. Ingredient amounts and cooking instructions are provided below.
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Measuring cups and spoons · Kitchen knife · Cutting board
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Soak the wheat gluten in warm water for about 10 minutes until hydrated throughout. Squeeze gently and cut each piece into thirds.
Thinly slice the cucumbers, rub with the measured salt, briefly rinse off excess salt and squeeze dry.
Mix the mustard, both misos, sesame, sugar and vinegar. Toss with the gluten and cucumber and let stand briefly to absorb the dressing.
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