Add the kombu stock into a cooking dish. Then add in the soy sauce and what you made in Step 1 and mix well. Soak the kurumabu in this mixture.
Once the kurumabu has softened, take one slice out and slice it into six portions.
Coat what you made in Step 3 with flour and panko. Next, fry it... and it's done!
Story Behind this Recipe
This is a macrobiotic recipe that I learned a long time ago in cooking class. I heard from a lot of people who work in restaurants that this is pretty good, so I uploaded it!
In Step 3, when you take the kurumabu out of the seasoning, do not dry it off because you went through all the effort of soaking it. If you use chopped ginger and garlic, it's even easier to make! As for the amount of soy sauce, adjust to suit your tastes as necessary. If you use half a grated onion, it takes on a different flavor.