Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, macrobiotic fried kurumabu (mock pork cutlet). It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Great recipe for Macrobiotic Fried Kurumabu (mock pork cutlet). 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.
Macrobiotic Fried Kurumabu (mock pork cutlet) is one of the most popular of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Macrobiotic Fried Kurumabu (mock pork cutlet) is something which I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have macrobiotic fried kurumabu (mock pork cutlet) using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Macrobiotic Fried Kurumabu (mock pork cutlet):
- Make ready 3 Kurumabu
- Take 2 tbsp ※Soy sauce
- Get 1 tbsp ※Cooking sake
- Prepare 1 -1 1/2 tablespoons ※Hon-mirin
- Take 100 ml ※Dashi (kombu + dried shiitake mushrooms is recommended)
- Get 1/2 tsp ※Grated ginger
- Get 1/2 tsp ※Grated garlic
- Prepare 1 Wheat flour (or plain flour)
- Prepare 1 Panko
However, if you find it lacking in taste, top it with whatever. The Vegetarian "Pork Kidney" was so bizarre (and slightly off-tasting) that I shied away from places that served mock meat for years after. Place mock chicken in a bowl and add the soy sauce, rice wine vinegar, sugar and corn flour. Heat sesame oil in the wok then add garlic, chilli and shallots.
Instructions 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.
Many cuts of meat are tough and chewy because they come from muscles that get a lot of exercise. Cuts from the shoulder area of deer, lamb, cow and pig contain a lot of connective tissues that make the meat chewy, but the tissues melt when exposed to steam heat. Gourmandelle is a vegetarian food blog with vegan and vegetarian recipes, raw food desserts, free vegetarian meal plans, macrobiotic recipes, gluten-free living tips and more! On this vegetarian food blog, you'll find many useful tips for vegetarians and vegans, plus many other great resources. Well, at least, the end product looks and tastes like it has been fried!
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