Macrobiotic Non-Fried Kurumabu Cutlet
cookpad.japan @cookpad_jp
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
Macrobiotic Non-Fried Kurumabu Cutlet
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
Cooking Instructions
- 1
Combine the ☆ ingredients in a pot, and add the kurumabu. Let it rehydrate. After it's rehydrated turn on the heat, and turn over once while cooking. Simmer until the moisture has cooked off.
- 2
Pan-fry the panko until browned. Once the kurumabu from Step 1 has cooled off, cut them in half, then dip first in the combined ★ ingredients, then the pan-fried panko.
- 3
Place a cookie sheet on a baking pan and bake in a preheated oven at 170 ℃ for 15 minutes, and they're complete.
- 4
If you have any bread, a sandwich is also delicious. Add lettuce and a boiled egg and top the kurumabu with a little sauce to make a really tasty meal!!
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