Kurumabu Simmered in Ginger and Soy Sauce

Name: Kurumabu Simmered in Ginger and Soy Sauce
Yield: 3 servings
Cuisine: American
Ingredients: 3 Kurumabu (whole wheat); 300 ml ★Kombu based dashi stock; 1 1/2- teaspoons ★Soy sauce; 1 one thumb-sized piece ★Grated ginger

cookpad.japan @cookpad_jp

I worked hard to find a versatile flavor that can be used in different dishes.

Kurumabu are rehydrated easily if left in broth, but I think they get bigger when they're simmered slowly.
Might as well make it bigger and enjoy it when it's as plump as it can be.

Adjust the amount of soy sauce and ginger to preference. Recipe by Piyonofu

I worked hard to find a versatile flavor that can be used in different dishes.

Kurumabu are rehydrated easily if left in broth, but I think they get bigger when they're simmered slowly.
Might as well make it bigger and enjoy it when it's as plump as it can be.

Adjust the amount of soy sauce and ginger to preference. Recipe by Piyonofu

cookpad.japan @cookpad_jp

I worked hard to find a versatile flavor that can be used in different dishes.

Kurumabu are rehydrated easily if left in broth, but I think they get bigger when they're simmered slowly.
Might as well make it bigger and enjoy it when it's as plump as it can be.

Adjust the amount of soy sauce and ginger to preference. Recipe by Piyonofu

I worked hard to find a versatile flavor that can be used in different dishes.

Kurumabu are rehydrated easily if left in broth, but I think they get bigger when they're simmered slowly.
Might as well make it bigger and enjoy it when it's as plump as it can be.

Adjust the amount of soy sauce and ginger to preference. Recipe by Piyonofu

Saved

Ingredients

3 servings

3Kurumabu (whole wheat)
300 ml★Kombu based dashi stock
11/2- teaspoons ★Soy sauce
1one thumb-sized piece ★Grated ginger

Saved

Steps

1

Combine all the ★ ingredients and simmer to make the broth.
2

Add the dried kurumabu as it is, and slowly simmer over low heat. If the broth evaporates too quickly, add a little dashi broth.
3

When the skin of the inner ring is tender, it is done!
4

When you compare it to a dried kurumabu, you can see how much it has expanded.
5

Sweet'n salty sukiyaki style
https://cookpad.wasmer.app/us/recipes/155518-sukiyaki-style-kurumabu-seasoned-with-sweet-savory-sauce

Sukiyaki-style Kurumabu Seasoned with Sweet- Savory Sauce
6

Here's an easy standard dish! Make it into delicious cutlets
https://cookpad.wasmer.app/us/recipes/148498-standard-microbiotic-kurumabu-cutlet

Standard Microbiotic Kurumabu Cutlet