Dried Wheat Gluten Sponge (Kao Fu)
The sweet and spicy sauce is spicy! The soul of Shanghai cuisine "brown oversized sponge"
Description
Yeast is added to wheat protein (gluten) left after washing starch from flour, fermented fluffy, steam-baked (or fried), and dried. Similar to JP 'Kuruma-fu', but with rougher air pockets, looking like a giant sea sponge. A genius ingredient designed to absorb 'sweet-salty soy glaze' in Shanghai cuisine.
Classification: Everyone, Ingredient, Dry Goods, Kao Fu, Wheat Gluten, Wheat Protein, Shanghai Cuisine, Si Xi Kao Fu, Sponge
Shops selling Dried Wheat Gluten Sponge (Kao Fu)
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How to use
Ingredients
- Wheat gluten
- Yeast
Instructions
- [Typical Uses]
- [Si Xi Kao Fu (Braised Gluten with Mushrooms)]: Rehydrated, torn Kao Fu is reduced meltingly soft with heavy sugar and soy alongside dried shiitake, daylily, peanuts, and wood ears (Four Joys = Si Xi). The absolute king of Shanghai New Year appetizers.
- Add as bulk to braised pork belly.
Learn more Substitutes, pairings, tips
Key spices
The gluten itself is tasteless. Biting it floods the mouth with the sweet-salty sauce it absorbed to the limit with a massive 'sizzle'
Substitutes at Japanese supermarkets
Can substitute with JP 'Kuruma-fu' or 'Atsuage' (texture differs slightly)
Pairing
Si Xi Kao Fu (Shanghai Sweet Braise) / Braised Pork
Trivia
Tearing it 'irregularly by hand' instead of cutting neat squares with a knife is the Shanghai auntie's wisdom for better flavor absorption. Looks brown and plain, but eating it overwhelms you with that 'juicy sizzle' pleasure.
Eating tips & etiquette
'Prep' before use is life. Has a fermented acidic taste, so after rehydrating in hot water, repeatedly massage and squeeze it in water like a sponge. Finally, squeeze out moisture to the absolute limit with both hands, shallow-fry briefly in oil, then braise in sauce for pro flavor.
Allergen
Wheat