Make the Ginger & Soy Sauce Kurumabu (Recipe ID: 719638) and cut into 4 parts.
Prepare 3 bowls: one for plain flour, one for water-dissolved flour, and the other for panko bread crumbs. Dredge the kurumabu first in the plain flour, then the water-dissolved flour, then the panko.
For the mustard flavor, use the combined ★ ingredients instead of the water-dissolved flour.
Combine the ◎ ingredients to make a tonkatsu-sauce style. Adjust the amount of apple juice used based on the stiffness and thickness of the soybean tofu.
Fry in medium-temperature oil and they're done! Serve together with grated daikon or other condiments for a filling meal.
Eat with brown rice and plenty of cabbage when serving as a macrobiotic kurumabu rice bowl.
User "Jinbaro" made this kurumabu cutlet sandwich.
Story Behind this Recipe
Kurumabu cutlet is the definitive standard macrobiotic recipe. This is how we make it at our house.
If you're in a hurry, you can rehydrate the kurumabu sliced into your desired thicknesses with mentsuyu with grated daikon!
For the frying oil, I recommend low-temperature compression canola oil. It's delicious and good for your stomach! Since it doesn't oxidize easily, you can reuse it many times. It's very economical!