Standard Microbiotic Kurumabu Cutlet

Name: Standard Microbiotic Kurumabu Cutlet
Yield: 3 servings
Cuisine: American
Ingredients: 3 Ginger & Soy Sauce Kurumabu; 1 Plain flour; 1 Panko; 1 Oil for frying (canola oil if possible); 50 ml ★Soy milk; 1 tbsp ★Whole grain mustard; 3 tbsp ◎Soybean miso; 1 ◎Apple juice; 1 Lemon, grated daikon, etc

cookpad.japan @cookpad_jp

Kurumabu cutlet is the definitive standard macrobiotic recipe. This is how we make it at our house.

If you're in a hurry, you can rehydrate the kurumabu sliced into your desired thicknesses with mentsuyu with grated daikon!

For the frying oil, I recommend low-temperature compression canola oil. It's delicious and good for your stomach!
Since it doesn't oxidize easily, you can reuse it many times. It's very economical! Recipe by Piyonofu

Kurumabu cutlet is the definitive standard macrobiotic recipe. This is how we make it at our house.

If you're in a hurry, you can rehydrate the kurumabu sliced into your desired thicknesses with mentsuyu with grated daikon!

cookpad.japan @cookpad_jp

Kurumabu cutlet is the definitive standard macrobiotic recipe. This is how we make it at our house.

If you're in a hurry, you can rehydrate the kurumabu sliced into your desired thicknesses with mentsuyu with grated daikon!

Kurumabu cutlet is the definitive standard macrobiotic recipe. This is how we make it at our house.

If you're in a hurry, you can rehydrate the kurumabu sliced into your desired thicknesses with mentsuyu with grated daikon!

Saved

Ingredients

3 servings

3Ginger & Soy Sauce Kurumabu
1Plain flour
1Panko
1Oil for frying (canola oil if possible)
Mustard Flavor
50 ml★Soy milk
1 tbsp★Whole grain mustard
Sauce
3 tbsp◎Soybean miso
1◎Apple juice
Condiments:
1Lemon, grated daikon, etc

Saved

Steps

1

Make the Ginger & Soy Sauce Kurumabuand cut into 4 parts.
https://cookpad.wasmer.app/us/recipes/148495-kurumabu-simmered-in-ginger-and-soy-sauce

Kurumabu Simmered in Ginger and Soy Sauce
2

Prepare 3 bowls: one for plain flour, one for water-dissolved flour, and the other for panko bread crumbs. Dredge the kurumabu first in the plain flour, then the water-dissolved flour, then the panko.
3

For the mustard flavor, use the combined ★ ingredients instead of the water-dissolved flour.
4

Combine the ◎ ingredients to make a tonkatsu-sauce style. Adjust the amount of apple juice used based on the stiffness and thickness of the soybean tofu.
5

Fry in medium-temperature oil and they're done! Serve together with grated daikon or other condiments for a filling meal.
6

Eat with brown rice and plenty of cabbage when serving as a macrobiotic kurumabu rice bowl.
7

User "Jinbaro" made this kurumabu cutlet sandwich.