Standard Microbiotic Kurumabu Cutlet

Standard Microbiotic Kurumabu Cutlet

It's a voluminous dish that'll leave you satisfied. It's delicious served either plain or with mustard. The simple sauce is also good.

Ingredients: 3-4 servings

Ginger & Soy Sauce Kurumabu (Recipe ID: 719638)
Plain flour
as needed
as needed
Oil for frying (canola oil if possible)
as needed
Mustard Flavor
★Soy milk
1/4 cups (50 ml)
★Whole grain mustard
1 tablespoon
◎Soybean miso
2-3 tablespoons
◎Apple juice
as needed
Lemon, grated daikon, etc
to taste


1. Make the Ginger & Soy Sauce Kurumabu (Recipe ID: 719638) and cut into 4 parts.
2. 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.
3. For the mustard flavor, use the combined ★ ingredients instead of the water-dissolved flour.
4. 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.
5. Fry in medium-temperature oil and they're done! Serve together with grated daikon or other condiments for a filling meal.
6. Eat with brown rice and plenty of cabbage when serving as a macrobiotic kurumabu rice bowl.
7. 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.