Use this recipe to pre-season kurumabu for fried cutlets, hot pot, or stir-fry dishes. It's delicious as is, too!
I worked hard to find a versatile flavor that can be used in different dishes.
Kurumabu are rehydrated easily if left in broth, but I think they get bigger when they're simmered slowly.Might as well make it bigger and enjoy it when it's as plump as it can be.Adjust the amount of soy sauce and ginger to preference.
Enjoy Japanese food around the world.