Handy Frozen Tempura Crumbs And Young Green Scallions Recipe by cookpad.japan
 cookpad.japan @cookpad_jp I always have these tempura crumbs and scallions in the freezer, just like the abura-age. I thought it would be handy to have a mix of these two ingredients on hand to use any time, so I tried freezing them. Instead of tempura crumbs, you can use abura-age (deep fried tofu). I recommend using the soft green inner core of the scallion as is, rather than freezing it. If you freeze scallions as is, they will become soft and dark green, like they've been cooked, when you thaw them. Recipe by yakopuyo I always have these tempura crumbs and scallions in the freezer, just like the abura-age. I thought it would be handy to have a mix of these two ingredients on hand to use any time, so I tried freezing them. Instead of tempura crumbs, you can use abura-age (deep fried tofu). I recommend using the soft green inner core of the scallion as is, rather than freezing it. If you freeze scallions as is, they will become soft and dark green, like they've been cooked, when you thaw them. Recipe by yakopuyo Handy Frozen Tempura Crumbs and Young Green Scallions Share its first Cooksnap! I always have these tempura crumbs and scallions in the freezer, just like the abura-age. I thought it would be handy to have a mix of these two ingredients on hand to use any time, so I tried freezing them. Instead of tempura crumbs, you can use abura-age (deep fried tofu). I recommend using the soft green inner core of the scallion as is, rather than freezing it. If you freeze scallions as is, they will become soft and dark green, like they've been cooked, when you thaw them. Recipe by yakopuyo I always have these tempura crumbs and scallions in the freezer, just like the abura-age. I thought it would be handy to have a mix of these two ingredients on hand to use any time, so I tried freezing them. Instead of tempura crumbs, you can use abura-age (deep fried tofu). I recommend using the soft green inner core of the scallion as is, rather than freezing it. If you freeze scallions as is, they will become soft and dark green, like they've been cooked, when you thaw them. Recipe by yakopuyo Ingredients 1 as much (to taste) Tempura crumbs 30 Young green scallions (Firm part, green inner core removed) 1 as much (to taste) Tempura crumbs 30 Young green scallions (Firm part, green inner core removed) Cooking Instructions 1 Remove the soft inner core of the scallions and chop finely, from the white part at the root to the green part. Use only the firm section. 2 Mix together with tempura crumbs, pack in freezer bags. Store in the freezer. 1 Remove the soft inner core of the scallions and chop finely, from the white part at the root to the green part. Use only the firm section. 1 Remove the soft inner core of the scallions and chop finely, from the white part at the root to the green part. Use only the firm section. 2 Mix together with tempura crumbs, pack in freezer bags. Store in the freezer. 2 Mix together with tempura crumbs, pack in freezer bags. Store in the freezer. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on September 28, 2013 02:37 A collection of the best recipes from the Cookpad Japan community, translated into English! Comments Similar Recipes Miso Soup with Tempura Crumbs Miso Soup with Tempura Crumbs When I was little, my mom used to add tempura crumbs to miso soup. The tempura crumbs imparts a rich flavor and I loved it. Add tempura crumbs right before serving. Tempura crumbs go well with other ingredients, but it especially goes well in a simple miso soup with tofu or wakame seaweed. In other words, replace the tempura crumbs for your usual aburaage. Add as much as you prefer. 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Add tempura crumbs right before serving. Tempura crumbs go well with other ingredients, but it especially goes well in a simple miso soup with tofu or wakame seaweed. In other words, replace the tempura crumbs for your usual aburaage. Add as much as you prefer. Recipe by Obuusama cookpad.japan Miso Soup with Tempura Crumbs Miso Soup with Tempura Crumbs When I was little, my mom used to add tempura crumbs to miso soup. The tempura crumbs imparts a rich flavor and I loved it. Add tempura crumbs right before serving. Tempura crumbs go well with other ingredients, but it especially goes well in a simple miso soup with tofu or wakame seaweed. In other words, replace the tempura crumbs for your usual aburaage. Add as much as you prefer. Recipe by Obuusama cookpad.japan Budget-friendly Tempura Crumbs Budget-friendly Tempura Crumbs My mother taught me this recipe. When it has cooled, separate it into portions using plastic wrap, put it in a zipper bag, remove the air and store. 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There were some leftovers, so I made onigiri with it and it was delicious. I recommend you use fresh tempura crumbs than dried. It's already seasoned and tastes delicious! If you need more salt, put some on your hands before forming the onigiri.Make the onigiri right before you eat and enjoy. Recipe by Ichigopapiko cookpad.japan Spinach & Tempura Crumbs Creamy Simmer Spinach & Tempura Crumbs Creamy Simmer I wanted to make a simmer with spinach and chikuwa fishcake, but I didn't have fishcake, so I used tempura crumbs. I thought to add them later to keep their crunchy feel, but I boiled them together with everything else and got a creamy, gentle flavor. The key to a simmer is quick boiling. But it's okay if you over-boil a little. Recipe by Shubuta cookpad.japan Spinach & Tempura Crumbs Creamy Simmer Spinach & Tempura Crumbs Creamy Simmer I wanted to make a simmer with spinach and chikuwa fishcake, but I didn't have fishcake, so I used tempura crumbs. I thought to add them later to keep their crunchy feel, but I boiled them together with everything else and got a creamy, gentle flavor. The key to a simmer is quick boiling. But it's okay if you over-boil a little. Recipe by Shubuta cookpad.japan Crispy Tempura Crispy Tempura Here's an easy recipe to make crispy tempura with mayonnaise. The emulsified oil in the mayonnaise disperses onto the coating and its moisture becomes easier to evaporate. That's why you get a more crispy result even if you follow your standard deep-fry routine for the tempura. Soaking the lotus root in water with a little vinegar gets rid of its bitterness and also makes them whiter. If you use cold water in the batter, it becomes even more crispy when deep-fried. Recipe by Kiyu-pi-mayone-zu. cookpad.japan Crispy Tempura Crispy Tempura Here's an easy recipe to make crispy tempura with mayonnaise. The emulsified oil in the mayonnaise disperses onto the coating and its moisture becomes easier to evaporate. That's why you get a more crispy result even if you follow your standard deep-fry routine for the tempura. Soaking the lotus root in water with a little vinegar gets rid of its bitterness and also makes them whiter. If you use cold water in the batter, it becomes even more crispy when deep-fried. 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