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Macrobiotic Non-fried Kurumabu Cutlet Recipe

Macrobiotic Non-Fried Kurumabu Cutlet Recipe
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Serving : 2
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Prepare the ingredients before making Macrobiotic Non-Fried Kurumabu Cutlet in your home. Then, follow these steps below to serve Macrobiotic Non-Fried Kurumabu Cutlet for your family or friends.

Ingredients: Macrobiotic Non-Fried Kurumabu Cutlet

  • 4 Whole wheat kurumabu (regular kurumabu is fine)
  • 200 ml ☆Dashi stock
  • 1 tbsp ☆Soy sauce
  • 1 tbsp ☆Mirin
  • 1 tbsp ☆Sake
  • 3 tbsp ★Soy milk
  • 2/3 tbsp ★Miso
  • 1 Panko

How to Make Macrobiotic Non-Fried Kurumabu Cutlet

If you have prepared the ingredients needed, now time to start cooking. There are 4 steps you must follow to make Macrobiotic Non-Fried Kurumabu Cutlet in your home by yourself.

    Step 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.
  • Step 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.
  • Step 3
  • Place a cookie sheet on a baking pan and bake in a preheated oven at 170 ℃ for 15 minutes, and they're complete.
  • Step 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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