Japanese cuisine is known for its rich tapestry of flavors, textures, and regional specialties. Among the many delights hailing from the Kansai region — which encompasses cities like Osaka, Kyoto, and Kobe — fried gluten (known as “yaki seitan” or “kushikatsu” when served on skewers) stands out as a savory delight that captures the essence of this culinary landscape.
What is Fried Gluten?
Fried gluten is a plantbased protein derived from wheat. Unlike tofu, which is made from soybeans, gluten is created through a process of washing wheat flour dough with water. This technique removes starch granules, leaving behind stretchy, chewy proteins. When properly seasoned and cooked, fried gluten resembles meat in both texture and appearance, making it a popular ingredient in vegetarian and vegan cuisines.
The Kansai Twist
In Kansai, fried gluten has taken on several forms and preparations that reflect the local taste and culture. In Osaka, it’s commonly served as kushikatsu. This delightful dish features skewered pieces of fried gluten, which are coated in a flavorful batter and deepfried to a crispy golden brown. Often accompanied by a tangy dipping sauce, kushikatsu is a beloved street food that invites you to indulge in its crunchiness, with the sounds of sizzling and laughter filling the air.
How Fried Gluten is Prepared
The preparation of fried gluten starts with highquality wheat gluten, which is marinated in a mixture of soy sauce, garlic, ginger, and other seasonings. After allowing it to absorb the flavors, the gluten is cut into bitesized pieces or molded into various shapes. The pieces are then dipped in a light batter made from flour, bread crumbs, and a touch of seasoning before they are deepfried in hot oil. The result is a crispy exterior, locking in the savory juices of the gluten, while the inside remains succulent and tender.
A Versatile Ingredient
Beyond kushikatsu, fried gluten is a versatile ingredient used in numerous dishes across Kansai. In Kyoto, it might be featured in yudofu (hot tofu dishes) as a protein addition, whereas in Osaka, you’ll often find it in okonomiyaki — savory pancakes packed with vegetables and meat (or vegetarian options). Additionally, it’s common to come across fried gluten in bento boxes, adding texture and flavor to the meal.
Health Benefits
Fried gluten is not only delicious but also a healthier alternative to many meat products. Since it is predominantly made from plant protein, it’s low in fat and high in protein content, which can help with muscle building and overall health. Gluten can also be an excellent source of minerals like iron and calcium, making it a valuable choice for those seeking nutritious meal options.
Enjoying Fried Gluten
For those traveling to Kansai or residing in Japan, seeking out fried gluten is a culinary adventure that should not be missed. Whether sampled from street vendors, traditional izakayas, or highend restaurants, the artistry and dedication to craft these dishes shine through every bite. Pair your fried gluten with a cold Japanese beer or a refreshing highball, and you are in for a truly authentic Kansai experience.
Conclusion
Fried gluten is a delightful and versatile aspect of Kansai cuisine that reflects the region’s dedication to flavor, innovation, and culinary tradition. Its chewy texture, ability to absorb flavors, and nutritional profile make it a favorite among both locals and visitors alike. So, the next time you find yourself in Kansai, make sure to indulge in the crispy, delicious delight of fried gluten — a hidden gem in the vast world of Japanese food that promises to be a memorable part of your gastronomic journey.