Macrobiotic Fried Kurumabu

Name: Macrobiotic Fried Kurumabu
Yield: 2 servings
Cuisine: American
Ingredients: 2 slice Kurumabu; 1 ladle worth Kombu based dashi stock; 2 tbsp Soy sauce; 1 clove Garlic; 1 thumb Ginger; 1 Panko; 1 Plain flour

cookpad.japan @cookpad_jp

This is a macrobiotic recipe that I learned a long time ago in cooking class. I heard from a lot of people who work in restaurants that this is pretty good, so I uploaded it!

In Step 3, when you take the kurumabu out of the seasoning, do not dry it off because you went through all the effort of soaking it.
If you use chopped ginger and garlic, it's even easier to make!
As for the amount of soy sauce, adjust to suit your tastes as necessary.
If you use half a grated onion, it takes on a different flavor. Recipe by himadek

This is a macrobiotic recipe that I learned a long time ago in cooking class. I heard from a lot of people who work in restaurants that this is pretty good, so I uploaded it!

cookpad.japan @cookpad_jp

This is a macrobiotic recipe that I learned a long time ago in cooking class. I heard from a lot of people who work in restaurants that this is pretty good, so I uploaded it!

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Ingredients

2 servings

2 sliceKurumabu
1ladle worth Kombu based dashi stock
2 tbspSoy sauce
1 cloveGarlic
1thumb Ginger
1Panko
1Plain flour

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Steps

1

Grate the ginger and the garlic.
2

Add the kombu stock into a cooking dish. Then add in the soy sauce and what you made in Step 1 and mix well. Soak the kurumabu in this mixture.
3

Once the kurumabu has softened, take one slice out and slice it into six portions.
4

Coat what you made in Step 3 with flour and panko. Next, fry it... and it's done!