※Dashi (kombu + dried shiitake mushrooms is recommended)
Wheat flour (or plain flour)
Combine the ※ seasonings and soak the kurumabu. I always have cold-brew dashi stock a cylinder shaped container. You can make it by adding dried shiitake mushrooms and kombu in plenty of water.
Once the kurumabu soaks up enough liquid and softens, cut it into bite-sized pieces.
Dissolve wheat flour in some water (not listed) to make a thick batter, dip the kurumabu in it and immediately coat with panko.
Heat canola oil to about 180℃ and deep fry both sides until golden brown. Drain the oil really well by placing them on a rack.
Story Behind this Recipe
I make macrobiotic dishes that please my children. This cutlet is easy to make and it is so delicious that even my daughter (who does not like fu) didn't recognize it and asked for seconds.
All you need to do once the kurumabu soaks up the liquid and softens, is to batter it up before frying it. If you soak it the night before, you can deep-fry it in the morning for use in a lunch box. We eat it with tonkatsu sauce.