Simple Microbiotic Kurumabu Ginger Stir-Fry

• 1 Kurumabu
• 3 tbsp Dashi (kombu + dried shiitake mushrooms)
• 1 tbsp Soy sauce
• 1 tbsp Mirin
• 1/2 tsp Ginger (grated)
• 1 pinch Kudzu starch (or katakuriko)

1. Combine the dashi, soy sauce, mirin, and ginger, and soak the kurumabu for about 2-3 minutes.
2. During that time, prepare the accompanying vegetables.
3. Heat a scant teaspoon of canola oil in a frying pan and fry the flavor-soaked kurumabu.
4. Don't wring out the sauce!
5. Once both sides have browned, add the remaining sauce and a pinch of kudzu powder, and cook in the frying pan.
6. Once the sauce thickens, coat the kurumabu, and it's ready to be served.

shiitake mushrooms, soy sauce, mirin, ginger, kudzu

Taken from cookpad.com/us/recipes/152627-simple-microbiotic-kurumabu-ginger-stir-fry (may not work)