by

Aromatic Fu

Aromatic Fu

This kurumabu side dish has a crispy and chewy. The secret to the chewiness is the Japanese yam. This is a macrobiotic recipe.

Ingredients: 2 servings

Kurumabu (or whole wheat kurumabu)
2
Japanese yam
60 g or more
Mentsuyu (concentrate type)
1/2-1 tablespoon
Miso
1/2 teaspoon

Steps

1. Dilute the mentsuyu with lukewarm water, then soak the kurumabu in the mixture to reconstitute.
2. Grate the Japanese yam, and mix it well with the miso.
3. Coat a frying pan with oil, then fry the kurumabu. When slightly browned, pour the grated yam inside the hole of the kurumabu. If any spills out, brush it on the kurumabu (only on the top surface).
4. Cover with a lid, then steam cook the Japanese yam. When the Japanese yam hardens, turn it over, brown, then it's ready to serve.

Story Behind this Recipe

I felt that kurumabu on it's own wasn't good enough.