Recipe of Appetizing Macrobiotic Non-Fried Kurumabu Cutlet

Hey everyone, welcome to my recipe site. Today I’m gonna show you how to make a special dish, Macrobiotic Non-Fried Kurumabu Cutlet. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Macrobiotic Non-Fried Kurumabu Cutlet Recipe. Kurumabu cutlet is the definitive standard macrobiotic recipe. FIRST EPISODE Welcome to 【MUNSA Kitchen】 ~~~ Craving for Torikatsu but worry its too oily?

You can have Macrobiotic Non-Fried Kurumabu Cutlet using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Macrobiotic Non-Fried Kurumabu Cutlet

1. Make ready 4 of Whole wheat kurumabu (regular kurumabu is fine).
2. Make ready 200 ml of ☆Dashi stock.
3. Prepare 1 tbsp of ☆Soy sauce.
4. It’s 1 tbsp of ☆Mirin.
5. Prepare 1 tbsp of ☆Sake.
6. Prepare 3 tbsp of ★Soy milk.
7. Take 2/3 tbsp of ★Miso.
8. You need 1 of Panko.

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Macrobiotic Non-Fried Kurumabu Cutlet step by step

1. Combine the ☆ ingredients in a pot, and add the kurumabu. Let it rehydrate. After it's rehydrated turn on the heat, and turn over once while cooking. Simmer until the moisture has cooked off..
2. Pan-fry the panko until browned. Once the kurumabu from Step 1 has cooled off, cut them in half, then dip first in the combined ★ ingredients, then the pan-fried panko..
3. Place a cookie sheet on a baking pan and bake in a preheated oven at 170 ℃ for 15 minutes, and they're complete..
4. If you have any bread, a sandwich is also delicious. Add lettuce and a boiled egg and top the kurumabu with a little sauce to make a really tasty meal!!.

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