Soak kuruma fu in water for about 15 minutes or until soft. Cut each ring into quarters and squeeze to remove as much excess liquid as possible.
To prepare the seasoning mixture, combine konbu dashi and soy sauce in a saucepan. Bring to a boil and then set aside to cool.
Soak kuruma fu quarters in the seasoning mixture for about 15 minutes. Gently squeeze to remove liquid partially and then coat with flour on both sides.
Heat vegetable oil in a frying pan and sauté kuruma fu quarters on both sides for a total of 1 minute. Divide into 4 equal portions and serve.
© 2018 All rights reserved. Published by Marshall Cavendish.