Kurumabu Simmered in Ginger and Soy Sauce

Kurumabu Simmered in Ginger and Soy Sauce

Use this recipe to pre-season kurumabu for fried cutlets, hot pot, or stir-fry dishes. It's delicious as is, too!

Ingredients: 3 kurumabu worth

Kurumabu (whole wheat)
★Kombu based dashi stock
300 ml
★Soy sauce
1.5-2 teaspoons
★Grated ginger
one thumb-sized piece


1. Combine all the ★ ingredients and simmer to make the broth.
2. Add the dried kurumabu as it is, and slowly simmer over low heat. If the broth evaporates too quickly, add a little dashi broth.
3. When the skin of the inner ring is tender, it is done!
4. When you compare it to a dried kurumabu, you can see how much it has expanded.
5. Sweet'n salty sukiyaki style (Recipe ID: 721016)
6. Here's an easy standard dish! Make it into delicious cutlets (Recipe ID: 737532)

Story Behind this Recipe

I worked hard to find a versatile flavor that can be used in different dishes.