Fu Chanpuru Recipe

IMG_6039_1After nearly five years living in Okinawa, my favorite food is still Fu Chanpuru.  While it might sound like part of a martial art, Fu is actually wheat gluten (so steer clear gluten intolerant people… sorry! you’re missing out).  In Okinawa, you can buy Fu in packages, either in long roles, or in more compact forms.  Fu is baked and dry, so you will have to hydrate it before use.


  • 72g Fu- gluten
  • 1 carrot cut into thin slices
  • 1 large onion
  • 1 packet mushrooms
  • 1 bell pepper, sliced
  • 1/2 small cabbage
  • 170g meat (sausage, pork, etc)
  • 3 eggs
  • 3tbsn soy sauce
  • 1tbsn garlic powder +extra
  • 1tsp salt
  • 2 packets dashi
  • 3 small chingensai plants, cleaned and chopped (optional)
  • water
  • 2tbsn Extra Virgin Olive Oil


After prepping your vegetables, start by seasoning (salt and garlic) and beating 3 eggs in a small bowl.  Add water and 1 packet of dashi to a small pot.  Add the fu to the water dashi mix to re-hydrate the fu.  Add olive oil to a large skillet and set to heat on low heat.

When the fu is fully hydrated, remove and squeeze as much moisture from it as you can.  Place your onion, mushrooms, bell peppers, and carrots in the skillet and turn to medium high heat, stirring occasionally.  Dip the squeezed fu into the eggs, and then transfer directly to the skillet to cook with the vegetables. Space the fu so that the egg doesn’t clump them together.  Toss the fu and vegetables together.

Add sliced cabbage and meat.  Stir occasionally.  Add soy sauce, garlic, and dashi.  When the cabbage begins to wilt add the chingensai.  Cook about two minutes on high heat.  Serve with white rice.

Fu Chanpuru in a school lunch

Fu Chanpuru in a school lunch


Fu Chanpuru at a local restaurant