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Macrobiotic Fried Kurumabu (mock pork cutlet)

Macrobiotic Fried Kurumabu (mock pork cutlet)

Easy, delicious, budget-friendly macrobiotic healthy cutlet. Even my daughter who does not like fu thought it was real tonkatsu and asked for seconds.

Ingredients: 3-4 servings

Kurumabu
3
※Soy sauce
2 tablespoons
※Cooking sake
1 tablespoon
※Hon-mirin
1-1.5 tablespoons
※Dashi (kombu + dried shiitake mushrooms is recommended)
1/2 cups
※Grated ginger
1/2 teaspoon
※Grated garlic
1/2 teaspoon
Wheat flour (or plain flour)
as needed
Panko
as needed

Steps

1. 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.
2. Once the kurumabu soaks up enough liquid and softens, cut it into bite-sized pieces.
3. Dissolve wheat flour in some water (not listed) to make a thick batter, dip the kurumabu in it and immediately coat with panko.
4. 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.