Simple Microbiotic Kurumabu Ginger Stir-Fry

Simple Microbiotic Kurumabu Ginger Stir-Fry

Great for dinner or bento lunch boxes! An inexpensive, simple, and delicious dish.

Ingredients: 1 serving

Dashi (kombu + dried shiitake mushrooms)
3 tablespoons
Soy sauce
a scant tablespoon
1 tablespoon
Ginger (grated)
1/2 teaspoon
Kudzu starch (or katakuriko)
a pinch


1. Combine the dashi, soy sauce, mirin, and ginger, and soak the kurumabu for about 2-3 minutes. During that time, prepare the accompanying vegetables.
2. Heat a scant teaspoon of canola oil in a frying pan and fry the flavor-soaked kurumabu. Don't wring out the sauce!
3. 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.