Stewed Macrobiotic Kurumabu

• 4 Kurumabu (wheel-shaped fu, dried wheat gluten)
• 300 ml Dashi stock
• 1 tbsp Beet sugar
• 3 tbsp Soy sauce malt (or soy sauce)
• 1 tbsp Mirin
• 1 Grated ginger
• 1 Katakuriko
• 1 for frying Oil
• 1 Shredded white leek (topping)

1. Rehydrate the kurumabu and cut in half.
2. Combine the ingredients together in a pot.
3. Add the drained kurumabu and allow to soak for at least 5 minutes.
4. Apply a generous amount of oil in a frying pan and fry both sides of the katakuriko-coated kurumabu until crispy and golden brown.
5. Apply a generous amount of oil in a frying pan and fry both sides of the flour-coated kurumabu until crispy and golden brown.
6. Bring the ingredients in the pot to a boil and add the kurumabu again.
7. Simmer on low heat and when the ingredients have reduced to 1/4 of their original amount, it's complete.
8. Top with shredded white leek if desired.

stock, sugar, soy sauce malt, mirin, ginger, katakuriko, frying oil, white leek

Taken from cookpad.com/us/recipes/151188-stewed-macrobiotic-kurumabu (may not work)