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Crispy Basic Tempura Batter With All Purpose Flour Recipe by 白いエプロンのクマ
Crispy Basic Tempura Batter with All-Purpose Flour Cooking Instructions 1 Mix all the ingredients together to make the batter. (Don’t overmix—leave some lumps for a crispier texture.) 2 ★ Prep before coating: - For ingredients with a lot of moisture: Dust with flour first. - For root vegetables or items that take longer to cook: Microwave them briefly before frying. 3 Coat your ingredients in the batter, then fry in oil at about 350°F (180°C). 4 【Topping ideas】 I’ve fried maitake mushrooms, bell peppers, and chicken breast. Even leftovers from the fridge become a treat when made into tempura! 1 Mix all the ingredients together to make the batter. (Don’t overmix—leave some lumps for a crispier texture.) 1 Mix all the ingredients together to make the batter. (Don’t overmix—leave some lumps for a crispier texture.) 2 ★ Prep before coating: - For ingredients with a lot of moisture: Dust with flour first. - For root vegetables or items that take longer to cook: Microwave them briefly before frying. 2 ★ Prep before coating: - For ingredients with a lot of moisture: Dust with flour first. - For root vegetables or items that take longer to cook: Microwave them briefly before frying. 3 Coat your ingredients in the batter, then fry in oil at about 350°F (180°C). 3 Coat your ingredients in the batter, then fry in oil at about 350°F (180°C). 4 【Topping ideas】 I’ve fried maitake mushrooms, bell peppers, and chicken breast. Even leftovers from the fridge become a treat when made into tempura! 4 【Topping ideas】 I’ve fried maitake mushrooms, bell peppers, and chicken breast. Even leftovers from the fridge become a treat when made into tempura! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Paleo brownies Yorkshire Pudding recipe of Gordon Ramsey Spare Ribs Corn Salsa Lumpia Family Style Paleo brownies Yorkshire Pudding recipe of Gordon Ramsey Spare Ribs Corn Salsa Lumpia Family Style Vanilla sponge cake Smileys Dry Daal Tahri Smoothies Stylish iloka Plantain,fried egg with fried river fish Dragon fruit mojito French fries Braised cabbage pie Rice and stew Vanilla sponge cake Smileys Dry Daal Tahri Smoothies Stylish iloka Plantain,fried egg with fried river fish Dragon fruit mojito French fries Braised cabbage pie Rice and stew
Garlic & Soy Sauce Fried Rice ♫ With Mayonnaise Recipe by cookpad.japan
Cooking Instructions 1 Combine the rice and mayonnaise in a bowl (as if coating the rice with the mayonnaise). Mix in the other ingredients such as the ham, onions, etc. 2 Heat a frying pan, and make scrambled egg. Add Step 1, and mix while breaking up the rice. Add the soy sauce and continue to cook. 3 Once the soy sauce has been evenly mixed, stop the heat. Mix in the salt, pepper, and garlic powder and it's complete. 1 Combine the rice and mayonnaise in a bowl (as if coating the rice with the mayonnaise). Mix in the other ingredients such as the ham, onions, etc. 1 Combine the rice and mayonnaise in a bowl (as if coating the rice with the mayonnaise). Mix in the other ingredients such as the ham, onions, etc. 2 Heat a frying pan, and make scrambled egg. Add Step 1, and mix while breaking up the rice. Add the soy sauce and continue to cook. 2 Heat a frying pan, and make scrambled egg. Add Step 1, and mix while breaking up the rice. Add the soy sauce and continue to cook. 3 Once the soy sauce has been evenly mixed, stop the heat. Mix in the salt, pepper, and garlic powder and it's complete. 3 Once the soy sauce has been evenly mixed, stop the heat. Mix in the salt, pepper, and garlic powder and it's complete. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cheesy Garlic Breadsticks Sweet As Candy Roasted Carrots Sausage and Spinach Stuffed Pasta Shells Vickys Spinach & Mushroom Stuffed Chicken Rolls, GF DF EF SF NF Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious! Cheesy Garlic Breadsticks Sweet As Candy Roasted Carrots Sausage and Spinach Stuffed Pasta Shells Vickys Spinach & Mushroom Stuffed Chicken Rolls, GF DF EF SF NF Red Lentil Veggie Burger Patties - Healthy, Vegan and Delicious! Our Family's Umeshu Simple Absolutely Crumbly Egg Fried Rice Freezeable ★ Simple Ground Beef Simmer Spring salad Slightly Wrinkly Simmered Black Beans Slightly Wrinkly Simmered Black Beans Beef Stroganoff Simple Spring Rolls with Chicken, Bamboo Shoots, Chives, and Cellophane Noodles The Colors of Spring Sublime Sake-Steamed Manila Clams AMIEs Lenguas de Gato Our Family's Umeshu Simple Absolutely Crumbly Egg Fried Rice Freezeable ★ Simple Ground Beef Simmer Spring salad Slightly Wrinkly Simmered Black Beans Slightly Wrinkly Simmered Black Beans Beef Stroganoff Simple Spring Rolls with Chicken, Bamboo Shoots, Chives, and Cellophane Noodles The Colors of Spring Sublime Sake-Steamed Manila Clams AMIEs Lenguas de Gato
Gluten Free Konjac Soy Sauce Ramen! Recipe by OkuSama18
Cooking Instructions 1 Rinse the shirataki noodles in hot water to remove any odor and drain well. 2 Slice the shiitake mushrooms, cut the green part of the green onion into large pieces, and slice the white part into rounds. 3 In a pot, add 3 1/3 cups water (800ml), chicken wings, chicken tails, kombu, dashi powder, and the green part of the green onion. Simmer for 1 hour. 4 Place the shirataki noodles in a fine mesh strainer and simmer them in the soup. 5 In serving bowls, add salt and soy sauce, pour in the soup and mix, then add the shirataki noodles and top with your desired toppings. 1 Rinse the shirataki noodles in hot water to remove any odor and drain well. 1 Rinse the shirataki noodles in hot water to remove any odor and drain well. 2 Slice the shiitake mushrooms, cut the green part of the green onion into large pieces, and slice the white part into rounds. 2 Slice the shiitake mushrooms, cut the green part of the green onion into large pieces, and slice the white part into rounds. 3 In a pot, add 3 1/3 cups water (800ml), chicken wings, chicken tails, kombu, dashi powder, and the green part of the green onion. Simmer for 1 hour. 3 In a pot, add 3 1/3 cups water (800ml), chicken wings, chicken tails, kombu, dashi powder, and the green part of the green onion. Simmer for 1 hour. 4 Place the shirataki noodles in a fine mesh strainer and simmer them in the soup. 4 Place the shirataki noodles in a fine mesh strainer and simmer them in the soup. 5 In serving bowls, add salt and soy sauce, pour in the soup and mix, then add the shirataki noodles and top with your desired toppings. 5 In serving bowls, add salt and soy sauce, pour in the soup and mix, then add the shirataki noodles and top with your desired toppings. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Philly cheese steak stuffed shells Blueberry Rib-eye Budae Jjigae (부대찌개) Korean Army Base Stew Slow Cooker Korean Beef Tacos🌮 Stuffed bell pepper - veg Mexican rice Philly cheese steak stuffed shells Blueberry Rib-eye Budae Jjigae (부대찌개) Korean Army Base Stew Slow Cooker Korean Beef Tacos🌮 Stuffed bell pepper - veg Mexican rice Blueberry Rib-eye Slow Cooker Korean Beef Tacos🌮 Apfelstrudel Fried beef Mango Pulao Stuffed brinjal Green Salad Maggi Grapes juice Old Kale with Ginger and Garlic Blueberry Rib-eye Slow Cooker Korean Beef Tacos🌮 Apfelstrudel Fried beef Mango Pulao Stuffed brinjal Green Salad Maggi Grapes juice Old Kale with Ginger and Garlic
Hearty Vegetarian Soy Sauce Ramen Recipe by МＫ
Hearty Vegetarian Soy Sauce Ramen Cooking Instructions 1 Bring the broth to a boil. Add the garlic and ginger, then add the remaining seasonings. Let it come to a gentle boil. 2 Add your prepared toppings and simmer. (Finish by adding the sesame oil.) 3 Meanwhile, bring a separate pot of water to a boil and cook the noodles according to the package instructions. 4 Once the noodles are cooked, transfer them to serving bowls. Pour the hearty soup with toppings over the noodles and serve! 1 Bring the broth to a boil. Add the garlic and ginger, then add the remaining seasonings. Let it come to a gentle boil. 1 Bring the broth to a boil. Add the garlic and ginger, then add the remaining seasonings. Let it come to a gentle boil. 2 Add your prepared toppings and simmer. (Finish by adding the sesame oil.) 2 Add your prepared toppings and simmer. (Finish by adding the sesame oil.) 3 Meanwhile, bring a separate pot of water to a boil and cook the noodles according to the package instructions. 3 Meanwhile, bring a separate pot of water to a boil and cook the noodles according to the package instructions. 4 Once the noodles are cooked, transfer them to serving bowls. Pour the hearty soup with toppings over the noodles and serve! 4 Once the noodles are cooked, transfer them to serving bowls. Pour the hearty soup with toppings over the noodles and serve! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Tofu Noodle Toss with Peanut Sauce Fish Fingers (Indian Version) Sprouts and Pomegranate Salad Lobia/Black Eyed Pea Curry Lemon Cucumber Chutney Gail Baccha Wet Scrambled Eggs Pasta with white sauce Breakfast Poha Enchilada Stuffed Mushrooms Tofu Noodle Toss with Peanut Sauce Fish Fingers (Indian Version) Sprouts and Pomegranate Salad Lobia/Black Eyed Pea Curry Lemon Cucumber Chutney Gail Baccha Wet Scrambled Eggs Pasta with white sauce Breakfast Poha Enchilada Stuffed Mushrooms
[Easy] Tsukemen With Instant Ramen Recipe by かげっち
[Easy] Tsukemen with Instant Ramen Cooking Instructions 1 For the dipping sauce: In a small pot, combine 2/3 cup water (150 ml), half to two-thirds of the included soup base, and the pork cut into thin strips. Bring to a boil and cook until the pork is done. 2 Add sesame oil and white sesame seeds to the pot, then top with sliced green onion. The dipping sauce is ready. 3 For the noodles: In a small pot, add about 1 2/3 cups water (400 ml) and the noodles. Boil for about 5 minutes from cold. Drain in a colander, rinse well with cold water, and drain thoroughly. The noodles are ready. 4 Maruchan Seimen is recommended because it has a chewier texture than other instant noodles. 1 For the dipping sauce: In a small pot, combine 2/3 cup water (150 ml), half to two-thirds of the included soup base, and the pork cut into thin strips. Bring to a boil and cook until the pork is done. 1 For the dipping sauce: In a small pot, combine 2/3 cup water (150 ml), half to two-thirds of the included soup base, and the pork cut into thin strips. Bring to a boil and cook until the pork is done. 2 Add sesame oil and white sesame seeds to the pot, then top with sliced green onion. The dipping sauce is ready. 2 Add sesame oil and white sesame seeds to the pot, then top with sliced green onion. The dipping sauce is ready. 3 For the noodles: In a small pot, add about 1 2/3 cups water (400 ml) and the noodles. Boil for about 5 minutes from cold. Drain in a colander, rinse well with cold water, and drain thoroughly. The noodles are ready. 3 For the noodles: In a small pot, add about 1 2/3 cups water (400 ml) and the noodles. Boil for about 5 minutes from cold. Drain in a colander, rinse well with cold water, and drain thoroughly. The noodles are ready. 4 Maruchan Seimen is recommended because it has a chewier texture than other instant noodles. 4 Maruchan Seimen is recommended because it has a chewier texture than other instant noodles. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Hazelnut Chocolate Balls Trahanas soup with tomato Puttu - Steamed Rice Cake Varutharacha Kadala curry / Brown Chickpeas / Black Chana Simitia Spicy Carrot Salad Jam Filled Butter cookies Brenda's Pistachio, Cherry and Chocolate Tart Brenda's Kiwi-Lime Dessert Cups Brenda's Grilled Chicken Penne Al Fresco Hazelnut Chocolate Balls Trahanas soup with tomato Puttu - Steamed Rice Cake Varutharacha Kadala curry / Brown Chickpeas / Black Chana Simitia Spicy Carrot Salad Jam Filled Butter cookies Brenda's Pistachio, Cherry and Chocolate Tart Brenda's Kiwi-Lime Dessert Cups Brenda's Grilled Chicken Penne Al Fresco
Vegetarian Soy Sauce Ramen Recipe by たっちーパパ
Cooking Instructions 1 Heat the sesame oil in a frying pan. Sauté the bean sprouts and your choice of vegetables. (The photo uses spinach and chrysanthemum greens.) 2 Season the vegetables with salt and pepper. Keep the seasoning light for best results. 3 Add all the broth ingredients to a pot. Bring to a boil, then turn off the heat. (The Chinese soup base used is a vegetarian bouillon, but any vegetarian option works.) 4 Cook the ramen noodles according to package instructions. Serve the noodles in bowls, add the sautéed vegetables, and pour the hot broth over to finish. 1 Heat the sesame oil in a frying pan. Sauté the bean sprouts and your choice of vegetables. (The photo uses spinach and chrysanthemum greens.) 1 Heat the sesame oil in a frying pan. Sauté the bean sprouts and your choice of vegetables. (The photo uses spinach and chrysanthemum greens.) 2 Season the vegetables with salt and pepper. Keep the seasoning light for best results. 2 Season the vegetables with salt and pepper. Keep the seasoning light for best results. 3 Add all the broth ingredients to a pot. Bring to a boil, then turn off the heat. (The Chinese soup base used is a vegetarian bouillon, but any vegetarian option works.) 3 Add all the broth ingredients to a pot. Bring to a boil, then turn off the heat. (The Chinese soup base used is a vegetarian bouillon, but any vegetarian option works.) 4 Cook the ramen noodles according to package instructions. Serve the noodles in bowls, add the sautéed vegetables, and pour the hot broth over to finish. 4 Cook the ramen noodles according to package instructions. Serve the noodles in bowls, add the sautéed vegetables, and pour the hot broth over to finish. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Tonkatsu / Chicken katsu Gyoza dumplings Fish Tacos Oreo Milkshake Katsudon Tonkatsu / Chicken katsu Gyoza dumplings Fish Tacos Oreo Milkshake Katsudon Chinese Prawn Toast - Moist and Perfect Dahi wale baigan Aam ka achar Tapioca Cutlets or Sago Cutlets Mango Icecream Sig's Cauliflower, Pea and Chorizo Salad Churma Laddu Fish tadka Doughnuts Mango Truffle delight Chinese Prawn Toast - Moist and Perfect Dahi wale baigan Aam ka achar Tapioca Cutlets or Sago Cutlets Mango Icecream Sig's Cauliflower, Pea and Chorizo Salad Churma Laddu Fish tadka Doughnuts Mango Truffle delight
Seasoned Eggs With Dashi Soy Sauce (Great For Appetizers) Recipe by あごだしのくばら
Seasoned Eggs with Dashi Soy Sauce (Great for Appetizers) Cooking Instructions 1 Gently place the eggs in boiling water and boil for 7 minutes. Transfer to cold water, then peel. Mix together the ingredients for [A]. 2 Place the peeled eggs and [A] mixture in a container with a lid. If the eggs aren’t fully submerged, cover them with a paper towel soaked in [A]. 3 Let sit for about half a day, then they’re ready to eat. 4 Thank you to Mametoma♡ for making this recipe multiple times! Sorry for the blank reply earlier—really appreciate your feedback! 1 Gently place the eggs in boiling water and boil for 7 minutes. Transfer to cold water, then peel. Mix together the ingredients for [A]. 1 Gently place the eggs in boiling water and boil for 7 minutes. Transfer to cold water, then peel. Mix together the ingredients for [A]. 2 Place the peeled eggs and [A] mixture in a container with a lid. If the eggs aren’t fully submerged, cover them with a paper towel soaked in [A]. 2 Place the peeled eggs and [A] mixture in a container with a lid. If the eggs aren’t fully submerged, cover them with a paper towel soaked in [A]. 3 Let sit for about half a day, then they’re ready to eat. 3 Let sit for about half a day, then they’re ready to eat. 4 Thank you to Mametoma♡ for making this recipe multiple times! Sorry for the blank reply earlier—really appreciate your feedback! 4 Thank you to Mametoma♡ for making this recipe multiple times! Sorry for the blank reply earlier—really appreciate your feedback! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Oven Baked BBQ pork chops Easiest Chocolate Buttercream frosting ever !! Shrimp Alfredo sauce Enchilada Stack Little Apple Pies Oven Baked BBQ pork chops Easiest Chocolate Buttercream frosting ever !! Shrimp Alfredo sauce Enchilada Stack Little Apple Pies Samali Flan de Queso (Cream Cheese Flan) Mrs. Ward's Salad Dressing Tamales Easy Peasy Arroz Con Pollo French Beef Dip Chili - Mom's My Asian coleslaw salad Seafood Sammich Stir fry Samali Flan de Queso (Cream Cheese Flan) Mrs. Ward's Salad Dressing Tamales Easy Peasy Arroz Con Pollo French Beef Dip Chili - Mom's My Asian coleslaw salad Seafood Sammich Stir fry
Gluten Free Soy Sauce Ramen Recipe by ケンミン食品【公式】
This recipe is translated from Cookpad Japan. See original: グルテンフリー醤油ラーメン Cooking Instructions 1 Use the gluten-free soy sauce ramen for this recipe. 2 Bring plenty of water (at least 6 1/3 cups or 1.5 liters) to a boil. Add the noodles and cook for about 6 minutes and 30 seconds. 3 Adjust the noodle texture to your liking. Watch carefully to prevent boiling over. 4 Pour the included soup base into a bowl. Add 1 cup boiling water (250 ml) and stir to prepare the soup. 5 Once the noodles are cooked, drain them well and add to the soup. Top with your favorite ingredients. 1 Use the gluten-free soy sauce ramen for this recipe. 1 Use the gluten-free soy sauce ramen for this recipe. 2 Bring plenty of water (at least 6 1/3 cups or 1.5 liters) to a boil. Add the noodles and cook for about 6 minutes and 30 seconds. 2 Bring plenty of water (at least 6 1/3 cups or 1.5 liters) to a boil. Add the noodles and cook for about 6 minutes and 30 seconds. 3 Adjust the noodle texture to your liking. Watch carefully to prevent boiling over. 3 Adjust the noodle texture to your liking. Watch carefully to prevent boiling over. 4 Pour the included soup base into a bowl. Add 1 cup boiling water (250 ml) and stir to prepare the soup. 4 Pour the included soup base into a bowl. Add 1 cup boiling water (250 ml) and stir to prepare the soup. 5 Once the noodles are cooked, drain them well and add to the soup. Top with your favorite ingredients. 5 Once the noodles are cooked, drain them well and add to the soup. Top with your favorite ingredients. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Honey Balsamic Chicken Thighs Huzarensla Salad - Dutch Salad Steam Fresh Fish Pastitsio Savannah Red Rice Honey Balsamic Chicken Thighs Huzarensla Salad - Dutch Salad Steam Fresh Fish Pastitsio Savannah Red Rice Filipino Style Picadillo California Farm Garlic in Olive Oil Trio Colour Paratha Paneer satay stick restaurant style Vegetable Stock Choco vanilla ice cream Spicy cheesy egg noodles Beetroot sweet balls Hot garlic sauce Quick puff pastry pies 🥧 Filipino Style Picadillo California Farm Garlic in Olive Oil Trio Colour Paratha Paneer satay stick restaurant style Vegetable Stock Choco vanilla ice cream Spicy cheesy egg noodles Beetroot sweet balls Hot garlic sauce Quick puff pastry pies 🥧