Macrobiotic Non-Fried Kurumabu Cutlet

• 4 Whole wheat kurumabu (regular kurumabu is fine)
• 200 ml Dashi stock
• 1 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tbsp Sake
• 3 tbsp Soy milk
• 2/3 tbsp Miso
• 1 Panko

1. Combine the ingredients in a pot, and add the kurumabu.
2. Let it rehydrate.
3. After it's rehydrated turn on the heat, and turn over once while cooking.
4. Simmer until the moisture has cooked off.
5. Pan-fry the panko until browned.
6. 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.
7. Place a cookie sheet on a baking pan and bake in a preheated oven at 170 C for 15 minutes, and they're complete.
8. If you have any bread, a sandwich is also delicious.
9. Add lettuce and a boiled egg and top the kurumabu with a little sauce to make a really tasty meal!
10. !

stock, soy sauce, mirin, sake, milk

Taken from cookpad.com/us/recipes/154930-macrobiotic-non-fried-kurumabu-cutlet (may not work)