Chive Blossom Tempura Recipe by cookpad.japan
Chicken Tender Tempura Chicken Tender Tempura These chicken tenders are really soft. My daughter loves them. They're good to put in bento boxes the next day. Feel free to change the amount of ginger. I love ginger, so I add quite a bit. You could also add thinly sliced shiso leaves to the tempura batter. Recipe by Kotori shokudou san cookpad.japan Crispy with Shiso Leaves Tender Chicken Tempura Crispy with Shiso Leaves Tender Chicken Tempura The chicken tempura I had at an udon shop was so delicious, and nicely seasoned with salt... I deep fried them together with my favorite shiso leaves. ■ The key is in cutting the chicken breast meat. ■ For small chicken breast cuts, be sure to reduce the amount of salt. ■ For even more tender breast meat, let the chicken soak in plenty of sake overnight. Recipe by Anchomai cookpad.japan Green Bean Tempura Green Bean Tempura Very light and crispy. Finally I got my oldest son to eat green beans 🙌. Recipe for homemade tempura mix 👉 Pawon Indo Bule Mulukhiya Chilled Udon with Tempura Crumbs Mulukhiya Chilled Udon with Tempura Crumbs I came up with this idea on a whim. It also tastes great topped with a soft-set egg. You can also boil the udon in the microwave. Remove from the bag, dip the noodles in water, place on a heat-resistant plate, cover with plastic wrap, and microwave at 500-600 W for 3-4 minutes. Every microwave is different, so keep your eye on it as it cooks. Recipe by Yuuyuu0221 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 Toriten Chicken Tempura Toriten Chicken Tempura When I was trying out recipes for Chinese-style fried chicken, I thought it would work as tempura too. The pre-flavoring of the chicken was already set, so I worked on the batter. There will be some batter left over, so you can use up 2 breasts at once. You can fry wiener sausages or shiso leaves in the batter too. I recommend eating it fresh as the crisp exterior doesn't last well. I used tubed ginger, but use fresh grated ginger if available. For 2 servings: 8 pieces. Recipe by Iku.. cookpad.japan Plump Shrimp Kakiage Tempura Fritters Rice Bowl Plump Shrimp Kakiage Tempura Fritters Rice Bowl I wanted to recreate a kakiage tempura don, which is famous in a certain town. In the top photo, I served in a small rice bowl so the prawn tempura looks very big, but they are actually bite sizes. The flavour will improve if you add some sesame oil to the frying oil. Prawns are quick to cook so you need just a small amount of oil. Turn the sides several times and cook them through. Recipe by pappatyan cookpad.japan Shrimp, Edamame, and Corn Tempura Fritters Shrimp, Edamame, and Corn Tempura Fritters I became a recipe tester for a certain company, so I made these tempura fritters that my daughter would enjoy. It came out really light and crispy. Maybe it's because of the oil. You can use fava beans instead of edamame. Make sure to pat dry the shrimp and corn (I used canned corn) with paper towels. If they're wet, the frying oil may splatter. Recipe by Shinchan0430 cookpad.japan Chicken Tender Tempura Chicken Tender Tempura These chicken tenders are really soft. My daughter loves them. They're good to put in bento boxes the next day. Feel free to change the amount of ginger. I love ginger, so I add quite a bit. You could also add thinly sliced shiso leaves to the tempura batter. Recipe by Kotori shokudou san cookpad.japan Chicken Tender Tempura Chicken Tender Tempura These chicken tenders are really soft. My daughter loves them. They're good to put in bento boxes the next day. Feel free to change the amount of ginger. I love ginger, so I add quite a bit. You could also add thinly sliced shiso leaves to the tempura batter. Recipe by Kotori shokudou san cookpad.japan Crispy with Shiso Leaves Tender Chicken Tempura Crispy with Shiso Leaves Tender Chicken Tempura The chicken tempura I had at an udon shop was so delicious, and nicely seasoned with salt... I deep fried them together with my favorite shiso leaves. ■ The key is in cutting the chicken breast meat. ■ For small chicken breast cuts, be sure to reduce the amount of salt. ■ For even more tender breast meat, let the chicken soak in plenty of sake overnight. Recipe by Anchomai cookpad.japan Crispy with Shiso Leaves Tender Chicken Tempura Crispy with Shiso Leaves Tender Chicken Tempura The chicken tempura I had at an udon shop was so delicious, and nicely seasoned with salt... I deep fried them together with my favorite shiso leaves. ■ The key is in cutting the chicken breast meat. ■ For small chicken breast cuts, be sure to reduce the amount of salt. ■ For even more tender breast meat, let the chicken soak in plenty of sake overnight. Recipe by Anchomai cookpad.japan Green Bean Tempura Green Bean Tempura Very light and crispy. Finally I got my oldest son to eat green beans 🙌. Recipe for homemade tempura mix 👉 Pawon Indo Bule Green Bean Tempura Green Bean Tempura Very light and crispy. Finally I got my oldest son to eat green beans 🙌. Recipe for homemade tempura mix 👉 Pawon Indo Bule Mulukhiya Chilled Udon with Tempura Crumbs Mulukhiya Chilled Udon with Tempura Crumbs I came up with this idea on a whim. It also tastes great topped with a soft-set egg. You can also boil the udon in the microwave. Remove from the bag, dip the noodles in water, place on a heat-resistant plate, cover with plastic wrap, and microwave at 500-600 W for 3-4 minutes. Every microwave is different, so keep your eye on it as it cooks. Recipe by Yuuyuu0221 cookpad.japan Mulukhiya Chilled Udon with Tempura Crumbs Mulukhiya Chilled Udon with Tempura Crumbs I came up with this idea on a whim. It also tastes great topped with a soft-set egg. You can also boil the udon in the microwave. Remove from the bag, dip the noodles in water, place on a heat-resistant plate, cover with plastic wrap, and microwave at 500-600 W for 3-4 minutes. Every microwave is different, so keep your eye on it as it cooks. Recipe by Yuuyuu0221 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. Recipe by Kiyu-pi-mayone-zu. cookpad.japan Toriten Chicken Tempura Toriten Chicken Tempura When I was trying out recipes for Chinese-style fried chicken, I thought it would work as tempura too. The pre-flavoring of the chicken was already set, so I worked on the batter. There will be some batter left over, so you can use up 2 breasts at once. You can fry wiener sausages or shiso leaves in the batter too. I recommend eating it fresh as the crisp exterior doesn't last well. I used tubed ginger, but use fresh grated ginger if available. For 2 servings: 8 pieces. Recipe by Iku.. cookpad.japan Toriten Chicken Tempura Toriten Chicken Tempura When I was trying out recipes for Chinese-style fried chicken, I thought it would work as tempura too. The pre-flavoring of the chicken was already set, so I worked on the batter. There will be some batter left over, so you can use up 2 breasts at once. You can fry wiener sausages or shiso leaves in the batter too. I recommend eating it fresh as the crisp exterior doesn't last well. I used tubed ginger, but use fresh grated ginger if available. For 2 servings: 8 pieces. Recipe by Iku.. cookpad.japan Plump Shrimp Kakiage Tempura Fritters Rice Bowl Plump Shrimp Kakiage Tempura Fritters Rice Bowl I wanted to recreate a kakiage tempura don, which is famous in a certain town. In the top photo, I served in a small rice bowl so the prawn tempura looks very big, but they are actually bite sizes. The flavour will improve if you add some sesame oil to the frying oil. Prawns are quick to cook so you need just a small amount of oil. Turn the sides several times and cook them through. Recipe by pappatyan cookpad.japan Plump Shrimp Kakiage Tempura Fritters Rice Bowl Plump Shrimp Kakiage Tempura Fritters Rice Bowl I wanted to recreate a kakiage tempura don, which is famous in a certain town. In the top photo, I served in a small rice bowl so the prawn tempura looks very big, but they are actually bite sizes. The flavour will improve if you add some sesame oil to the frying oil. Prawns are quick to cook so you need just a small amount of oil. Turn the sides several times and cook them through. Recipe by pappatyan cookpad.japan Shrimp, Edamame, and Corn Tempura Fritters Shrimp, Edamame, and Corn Tempura Fritters I became a recipe tester for a certain company, so I made these tempura fritters that my daughter would enjoy. It came out really light and crispy. Maybe it's because of the oil. You can use fava beans instead of edamame. Make sure to pat dry the shrimp and corn (I used canned corn) with paper towels. If they're wet, the frying oil may splatter. Recipe by Shinchan0430 cookpad.japan Shrimp, Edamame, and Corn Tempura Fritters Shrimp, Edamame, and Corn Tempura Fritters I became a recipe tester for a certain company, so I made these tempura fritters that my daughter would enjoy. It came out really light and crispy. Maybe it's because of the oil. You can use fava beans instead of edamame. Make sure to pat dry the shrimp and corn (I used canned corn) with paper towels. If they're wet, the frying oil may splatter. Recipe by Shinchan0430 cookpad.japan