Steps

1. Place high-gluten flour 200g and salt 1/4 tsp in a bowl.
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2. Mix the ingredients in the bowl.
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3. Add water 130ml and mix with chopsticks to prevent sticking.
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4. Once everything is crumbly, gather the dough and knead it.
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5. On a flat surface, knead the dough using the base of your hand until it becomes smooth and elastic. (This is the key!) Using a bread machine or kneader will make this easier.
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6. Once the dough is smooth and forms a thin membrane when stretched, roll it into a ball, place it seam-side down in the bowl.
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7. Cover with plastic wrap and let rest for 1 hour.
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8. Fill a large bowl with water, add the rested dough, and knead to extract the gluten.
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9. Change the water when it becomes cloudy and continue kneading until the water remains clear.
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10. Once the dough weighs 100g-120g, drain the water and place it in a food processor.
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11. Add glutinous rice flour 30g and water 1 tbsp to the food processor. (This is the key!) Glutinous rice flour can be substituted with finely ground shiratamako or dangoko.
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12. Process until the powdery texture disappears.
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13. If the dough is too sticky and difficult to handle, add more glutinous rice flour to adjust.
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14. Once all ingredients are combined, line a storage container with parchment paper and add the dough.
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15. Cover and refrigerate for 30 minutes.
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16. Remove the fu from the refrigerator along with the parchment paper and place it in boiling water.
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17. Boil for about 30 seconds, then remove the parchment paper.
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18. Boil for 6-8 minutes, or until the fu floats to the surface.
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19. Once boiled, transfer to an ice water bath to cool.
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20. Pat dry with paper towels.
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21. Refrigerate for about half a day to firm up, making it easier to slice. (This is the key!) It will remain chewy and delicious even after a day.
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