I wanted to make my own macrobiotic recipe that used kurumabu as an ingredient. For 1 serving. Recipe by alyssavege

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

I've been eating okara a lot recently. This time I made a side dish with it, instead of cake which I usually make.I didn't add mixed beans to the ingredients list, but I added them in Step 1 and cooked with other ingredients. The texture of kurumabu is very nice. Recipe by komutatata

I wanted to make this without oil so I gave it a shot.For the dashi stock I use water in which kombu seaweed has been soaked.Since it's flavored this doesn't need any sauce. However, if you find it lacking in taste, top it with whatever sauce you like. Recipe by tiormoon

I make macrobiotic dishes that please my children. This cutlet is easy to make and it is so delicious that even my daughter (who does not like fu) didn't recognize it and asked for seconds.All you need to do once the kurumabu soaks up the liquid and softens, is to batter it up before frying it. If you soak it the night before, you can deep-fry it in the morning for use in a lunch box.We eat it with tonkatsu sauce. Recipe by miki21

This is a staple of macrobiotic cooking. It's also a great dish to have if you're looking to detox your body. You can use whole umeboshi, but I just use the pits leftover after using the umeboshi in other dishes.The flavor of this dish will change according to the salt content of the umeboshi. Use good quality ingredients. If it isn't salty enough, use a little of soy sauce. Try using the umeboshi pits leftover after making rice balls. Don't clean the pits, they should have some of the umeboshi still attached. Simmer the burdock root for at least 2 hours. Make sure to check the pot occasionally to make sure there is not too much evaporation. Don't let it burn! Recipe by Ruruko.

I tried making this as a bento lunch box item.It's a dish that fills you up without meat.I use leftover vegetables cooked in salt to accompany this and added some color. Since it's seasoned well, you can put it on top of rice and serve it up as a Ginger Kurumabe Rice Bowl. To make the dashi, I immerse the kombu, and dried shiitake mushrooms in water in a cylindrical container, then allow it to produce stock as-is. I recommend this method, as you can use it at any time. Recipe by miki21

This is a main dish that is macrobiotic.When steaming, add water if there is not enough moisture. Since the kurumabu are not soaked before cooking, they will absorb the liquid when steaming. Stir from time to time to balance flavors. The kurumabu are ready when just their centers are left slightly chewy. Recipe by Mille=miru

I wanted to create an easy and delicious macrobiotic dish that I could quickly prepare. Recipe by Rabuchafe

This is a really standard, basic macrobiotic recipe. It's sweet and packed with umami flavors, so everyone in our family loves it.If you soak the kiriboshi daikon (with the usual method) the umami will run out into the soaking water. It's enough to just rinse it quickly Use firm koya tofu without leavening agents. It will have a lot more umami. Recipe by Ruruko

This is a standard macrobiotic recipe. They also sell umesho-bancha paste at natural food shops, but it's easy for those who make their own umeboshi. For soy sauce, I recommend using traditionally manufactured pure soy sauce, which have live enzymes, and not popular brand name ones.When drinking the umesho-bancha tea on an empty stomach, drink it before your meal (more than 30 minutes before). Recipe by Ruruko

I'm a little into macrobiotic cuisine these days.Use your choice of ingredients.I like to add konnyaku to add volume.The dried shiitake gives a better taste, but if you don't have any on hand, use about 1 teaspoon dashi stock granules instead. Recipe by Usapan