Combine the dashi, soy sauce, mirin, and ginger, and soak the kurumabu for about 2-3 minutes. During that time, prepare the accompanying vegetables.
Heat a scant teaspoon of canola oil in a frying pan and fry the flavor-soaked kurumabu. Don't wring out the sauce!
Once both sides have browned, add the remaining sauce and a pinch of kudzu powder, and cook in the frying pan. Once the sauce thickens, coat the kurumabu, and it's ready to be served.
Story Behind this Recipe
I tried making this as a bento lunch box item. It's a dish that fills you up without meat.
I use leftover vegetables cooked in salt to accompany this and added some color. Since it's seasoned well, you can put it on top of rice and serve it up as a Ginger Kurumabe Rice Bowl. To make the dashi, I immerse the kombu, and dried shiitake mushrooms in water in a cylindrical container, then allow it to produce stock as-is. I recommend this method, as you can use it at any time.