Vegetable and Kurumabu Lasagne.
You can cook Vegetable and Kurumabu Lasagne using 19 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Vegetable and Kurumabu Lasagne
- You need 8 of Kurumabu (wheel-shaped fu, dried wheat gluten).
- You need 3 large of leaves Chinese cabbage (or komatsuna), parboiled in salt water.
- You need 1/2 of Carrot, parboiled in salt water.
- It’s 120 grams of or more / and 1 dash Melting cheese / and Parmesan cheese.
- Prepare of Meat Sauce:.
- You need 150 grams of or more Ground pork.
- It’s 1/2 large of Onion, minced.
- You need 1 clove of Garlic.
- Prepare 1 can of Canned tomato.
- Prepare 1 tsp of "A" Salt.
- You need 1 dash of each "A" Black pepper and nutmeg.
- It’s 1 tbsp of each "A" Sake (or red wine) and oyster sauce.
- You need 1 of Soup stock cube.
- You need of White Sauce:.
- It’s 30 grams of Flour.
- Prepare 30 grams of Butter.
- You need 400 ml of Soy milk (sweetened soy milk or milk is fine).
- You need 1 of 1 teaspoon Salt.
- It’s 1/2 large of Onion, thinly sliced.
Vegetable and Kurumabu Lasagne step by step
- 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..
- 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..
- 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..
- 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..
- 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..
- 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..
- 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..