Yield: 1 servings
I use Kudzu to thicken glazes, sauces, gravies, soups and stews, but I rarely use agar-agar without kudzu. Made from the kudzu plant, which is native to Japan, judzu is a chalklike powder with medicinal qualities. A kudzu drink, for instance, is a traditional Japanese remedy for treating an upset stomach.
In cooking, kudzu must be completely dissolved in a small amount of water and ten added to the liquid being thickened. Be sure that all the lumps are dissolved in the cold water; once the kudzu is heated, it is virtually impossible to get rid of them. The dissolved kudzu works best if you ~d it to the liquid when it's heated to just below a simmer. When first added, the kudzu rums the liquid a chalky white, but the color dissipates after a minute or so. The longer you cook the kudzu, the thicker the mixture will become,
Converted by MC_Buster.
Recipe by: Vegetarian Times, November 1998, page 60 Converted by MM_Buster v2.0l.