Braised Shiitake Mushroom Gluten
A comforting Shanghai-style dish featuring tender wheat gluten and meaty shiitake mushrooms braised in a savory-sweet sauce. The gluten absorbs all the rich flavors while maintaining a pleasing bite.
Story
This classic dish from the Jiangzhe region showcases the unique texture of kaofu, a fermented wheat gluten that becomes wonderfully chewy when braised. The key is to pan-fry the gluten until golden before braising—this creates texture and helps it hold its shape.
Ingredients
dried shiitake mushrooms
6-8 mushrooms
fresh wheat gluten (kaofu)
300g
vegetable oil
3 tablespoons
light soy sauce
2 tablespoons
dark soy sauce
1 tablespoon
rock sugar
2 tablespoons
ginger
3 slices
green onion
2 stalks
water
1 cup
sesame oil
1 teaspoon
Instructions
1
Prepare the ingredients
Place dried mushrooms in warm water and soak until softened, about 20 minutes. Meanwhile, cut the wheat gluten into 2cm cubes and gently squeeze out any excess moisture. Give the mushrooms a quick rinse and slice them in half.
2
Pan-fry the gluten
Heat油 in a wide pan over medium-high heat. Add the gluten cubes in a single layer and cook without stirring for 2 minutes until the bottoms turn golden. Flip and repeat on the other side. Remove and set aside.
3
Build the aromatics
Add a splash more oil if needed, then throw in the ginger slices and white parts of the green onions. Stir for 30 seconds until fragrant—don't let them burn.
4
Braise everything together
Return the gluten to the pan along with the mushrooms. Pour in both soy sauces, add the rock sugar, and pour in the water. Bring to a gentle simmer, then cover and cook for 15 minutes until the sauce reduces and clings to the gluten.
5
Finish and serve
Uncover and let the sauce thicken for another 2-3 minutes. Drizzle with sesame oil, scatter the green onion tops, and serve hot over steamed rice.
