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Stewed Macrobiotic Kurumabu

Stewed Macrobiotic Kurumabu

Stewed kurumabu with a rich flavor.

Ingredients: 2-3 servings

Kurumabu (wheel-shaped fu, dried wheat gluten)
4
★Dashi stock
300 ml
★Beet sugar
1 tablespoon
★Soy sauce malt (or soy sauce)
3 tablespoons
★Mirin
1 tablespoon
★Grated ginger
to taste
Katakuriko
as needed
Oil
for frying
Shredded white leek (topping)
as desired

Steps

1. Rehydrate the kurumabu and cut in half.
2. Combine the ★ ingredients together in a pot. Add the drained kurumabu and allow to soak for at least 5 minutes.
3. Apply a generous amount of oil in a frying pan and fry both sides of the katakuriko-coated kurumabu until crispy and golden brown.
4. Apply a generous amount of oil in a frying pan and fry both sides of the flour-coated kurumabu until crispy and golden brown.
5. Bring the ★ ingredients in the pot to a boil and add the kurumabu again.
6. Simmer on low heat and when the ★ ingredients have reduced to 1/4 of their original amount, it's complete.
7. Top with shredded white leek if desired.

Story Behind this Recipe

The stewed kurumabu I had at a macrobiotic restaurant was really good, so I tried making it at home.