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Macrobiotic Fried Kurumabu (mock Pork Cutlet) Recipe

Macrobiotic Fried Kurumabu (mock pork cutlet) Recipe
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Serving : 3
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Prepare the ingredients before making Macrobiotic Fried Kurumabu (mock pork cutlet) in your home. Then, follow these steps below to serve Macrobiotic Fried Kurumabu (mock pork cutlet) for your family or friends.

Ingredients: Macrobiotic Fried Kurumabu (mock pork cutlet)

  • 3 Kurumabu
  • 2 tbsp ※Soy sauce
  • 1 tbsp ※Cooking sake
  • 1 -1 1/2 tablespoons ※Hon-mirin
  • 100 ml ※Dashi (kombu + dried shiitake mushrooms is recommended)
  • 1/2 tsp ※Grated ginger
  • 1/2 tsp ※Grated garlic
  • 1 Wheat flour (or plain flour)
  • 1 Panko

How to Make Macrobiotic Fried Kurumabu (mock pork cutlet)

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Macrobiotic Fried Kurumabu (mock pork cutlet) in your home by yourself.

    Step 1
  • Combine the ※ seasonings and soak the kurumabu. I always have cold-brew dashi stock a cylinder shaped container. You can make it by adding dried shiitake mushrooms and kombu in plenty of water.
  • Step 2
  • Once the kurumabu soaks up enough liquid and softens, cut it into bite-sized pieces.
  • Step 3
  • Dissolve wheat flour in some water (not listed) to make a thick batter, dip the kurumabu in it and immediately coat with panko.
  • Step 4
  • Heat canola oil to about 180℃ and deep fry both sides until golden brown. Drain the oil really well by placing them on a rack.
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