Simple Way to Make Award-winning Macrobiotic Fried Kurumabu (mock pork cutlet)
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to make a special dish, Steps to Make Speedy Macrobiotic Fried Kurumabu (mock pork cutlet). One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Macrobiotic Fried Kurumabu (mock pork cutlet), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Macrobiotic Fried Kurumabu (mock pork cutlet) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Macrobiotic Fried Kurumabu (mock pork cutlet) is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must first prepare a few components. You can cook Macrobiotic Fried Kurumabu (mock pork cutlet) using 9 ingredients and 4 steps. Here is how you cook that.
I make macrobiotic dishes that please my children. This cutlet is easy to make and it is so delicious that even my daughter (who does not like fu) didn't recognize it and asked for seconds.
All you need to do once the kurumabu soaks up the liquid and softens, is to batter it up before frying it. If you soak it the night before, you can deep-fry it in the morning for use in a lunch box.
We eat it with tonkatsu sauce. Recipe by miki21
Ingredients and spices that need to be Make ready to make Macrobiotic Fried Kurumabu (mock pork cutlet):
- 3 Kurumabu
- 2 tbsp ※Soy sauce
- 1 tbsp ※Cooking sake
- 1 -1 1/2 tablespoons ※Hon-mirin
- 100 ml ※Dashi (kombu + dried shiitake mushrooms is recommended)
- 1/2 tsp ※Grated ginger
- 1/2 tsp ※Grated garlic
- 1 Wheat flour (or plain flour)
- 1 Panko
Steps to make Macrobiotic Fried Kurumabu (mock pork cutlet)
- Combine the ※ seasonings and soak the kurumabu. I always have cold-brew dashi stock a cylinder shaped container. You can make it by adding dried shiitake mushrooms and kombu in plenty of water.
- Once the kurumabu soaks up enough liquid and softens, cut it into bite-sized pieces.
- Dissolve wheat flour in some water (not listed) to make a thick batter, dip the kurumabu in it and immediately coat with panko.
- Heat canola oil to about 180℃ and deep fry both sides until golden brown. Drain the oil really well by placing them on a rack.
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