Macrobiotic Fried Kurumabu (mock pork cutlet)

1. 1

   Combine the seasonings and soak the kurumabu.

2. 2

   I always have cold-brew dashi stock a cylinder shaped container.

3. 3

   You can make it by adding dried shiitake mushrooms and kombu in plenty of water.

4. 4

   Once the kurumabu soaks up enough liquid and softens, cut it into bite-sized pieces.

5. 5

   Dissolve wheat flour in some water (not listed) to make a thick batter, dip the kurumabu in it and immediately coat with panko.

6. 6

   Heat canola oil to about 180C and deep fry both sides until golden brown.

7. 7

   Drain the oil really well by placing them on a rack.

* Per serving · 4 servings · Values may vary.

No additional tips available.