Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, macrobiotic fried kurumabu. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Macrobiotic Fried Kurumabu (mock pork cutlet). This is a macrobiotic recipe that I learned a long time ago in cooking class. What you'll find on the "Macrobiotic Recipes" board: - macrobiotic recipes - vegetarian recipes with macrobiotic principles - vegan recipes with macrobiotic principles - healthy & detox recipes - recipes.
Macrobiotic Fried Kurumabu is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Macrobiotic Fried Kurumabu is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have macrobiotic fried kurumabu using 7 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Macrobiotic Fried Kurumabu:
- Make ready 2 slice Kurumabu
- Get 1 ladle worth Kombu based dashi stock
- Get 2 tbsp Soy sauce
- Get 1 clove Garlic
- Take 1 thumb Ginger
- Make ready 1 Panko
- Take 1 Plain flour
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Steps to make Macrobiotic Fried Kurumabu:
- Grate the ginger and the garlic.
- Add the kombu stock into a cooking dish. Then add in the soy sauce and what you made in Step 1 and mix well. Soak the kurumabu in this mixture.
- Once the kurumabu has softened, take one slice out and slice it into six portions.
- Coat what you made in Step 3 with flour and panko. Next, fry it… and it's done!
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