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Standard Microbiotic Kurumabu Cutlet Recipe

Standard Microbiotic Kurumabu Cutlet Recipe
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Serving : 3
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Prepare the ingredients before making Standard Microbiotic Kurumabu Cutlet in your home. Then, follow these steps below to serve Standard Microbiotic Kurumabu Cutlet for your family or friends.

Ingredients: Standard Microbiotic Kurumabu Cutlet

  • 3 Ginger & Soy Sauce Kurumabu
  • 1 Plain flour
  • 1 Panko
  • 1 Oil for frying (canola oil if possible)
  • Mustard Flavor
  • 50 ml ★Soy milk
  • 1 tbsp ★Whole grain mustard
  • Sauce
  • 3 tbsp ◎Soybean miso
  • 1 ◎Apple juice
  • Condiments:
  • 1 Lemon, grated daikon, etc

How to Make Standard Microbiotic Kurumabu Cutlet

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Standard Microbiotic Kurumabu Cutlet in your home by yourself.

    Step 1
  • Make the Ginger & Soy Sauce Kurumabuand cut into 4 parts.
  • Step 2
  • Prepare 3 bowls: one for plain flour, one for water-dissolved flour, and the other for panko bread crumbs. Dredge the kurumabu first in the plain flour, then the water-dissolved flour, then the panko.
  • Step 3
  • For the mustard flavor, use the combined ★ ingredients instead of the water-dissolved flour.
  • Step 4
  • Combine the ◎ ingredients to make a tonkatsu-sauce style. Adjust the amount of apple juice used based on the stiffness and thickness of the soybean tofu.
  • Step 5
  • Fry in medium-temperature oil and they're done! Serve together with grated daikon or other condiments for a filling meal.
  • Step 6
  • Eat with brown rice and plenty of cabbage when serving as a macrobiotic kurumabu rice bowl.
  • Step 7
  • User "Jinbaro" made this kurumabu cutlet sandwich.
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