date: 2020-07-02T15:26:30.436Z
image: https://img-global.cpcdn.com/recipes/6289056951435264/751x532cq70/vegetable-and-kurumabu-lasagne-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/6289056951435264/751x532cq70/vegetable-and-kurumabu-lasagne-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/6289056951435264/751x532cq70/vegetable-and-kurumabu-lasagne-recipe-main-photo.jpg
author: Adele Underwood
ratingvalue: 4
reviewcount: 14
recipeingredient:
– “8 Kurumabu wheelshaped fu dried wheat gluten” – “3 large leaves Chinese cabbage or komatsuna parboiled in salt water” – “1/2 Carrot parboiled in salt water” – “120 grams or more and 1 dash Melting cheese and Parmesan cheese” – ” Meat Sauce” – “150 grams or more Ground pork” – “1/2 large Onion minced” – “1 clove Garlic” – “1 can Canned tomato” – “1 tsp A Salt” – “1 dash each A Black pepper and nutmeg” – “1 tbsp each A Sake or red wine and oyster sauce” – “1 Soup stock cube” – ” White Sauce” – “30 grams Flour” – “30 grams Butter” – “400 ml Soy milk sweetened soy milk or milk is fine” – “1 1 teaspoon Salt” – “1/2 large Onion thinly sliced”
recipeinstructions:
– “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.”
categories:
– Recipe
tags:
– vegetable – and – kurumabu
katakunci: vegetable and kurumabu
nutrition: 232 calories
recipecuisine: American
preptime: “PT22M”
cooktime: “PT54M”
recipeyield: “2”
recipecategory: Dessert

![Vegetable and Kurumabu Lasagne](https://img-global.cpcdn.com/recipes/6289056951435264/751x532cq70/vegetable-and-kurumabu-lasagne-recipe-main-photo.jpg)

Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, vegetable and kurumabu lasagne. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Vegetable and Kurumabu Lasagne is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Vegetable and Kurumabu Lasagne is something which I’ve loved my whole life. They’re fine and they look fantastic.

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

##### The ingredients needed to make Vegetable and Kurumabu Lasagne:

1. Prepare 8 Kurumabu (wheel-shaped fu, dried wheat gluten) 1. Take 3 large leaves Chinese cabbage (or komatsuna), parboiled in salt water 1. Get 1/2 Carrot, parboiled in salt water 1. Get 120 grams or more / and 1 dash Melting cheese / and Parmesan cheese 1. Get Meat Sauce: 1. Make ready 150 grams or more Ground pork 1. Get 1/2 large Onion, minced 1. Make ready 1 clove Garlic 1. Prepare 1 can Canned tomato 1. Take 1 tsp "A" Salt 1. Take 1 dash each "A" Black pepper and nutmeg 1. Prepare 1 tbsp each "A" Sake (or red wine) and oyster sauce 1. Get 1 Soup stock cube 1. Get White Sauce: 1. Take 30 grams Flour 1. Make ready 30 grams Butter 1. Take 400 ml Soy milk (sweetened soy milk or milk is fine) 1. Make ready 1 1 teaspoon Salt 1. 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. 1. 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. 1. 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. 1. 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. 1. 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. 1. 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. 1. 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 for this special food vegetable and kurumabu lasagne recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!