Our Yaki Udon With Tempura Bits Recipe by かけまま
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 Veggie Yaki Udon Veggie Yaki Udon This is a simple, flavorful dish with thick noodles and fresh vegetables. The recipe is super versatile and I make it often by substituting with veggies I have on had or adding meat. lilis.home Kama-tama Udon Recipe Kama-tama Udon Recipe Kama-Tama Udon is a quick, comforting Japanese noodle dish with hot udon, a raw egg, soy sauce, aand simple toppings. Creamy, savory, and ready in minutes. cook_108156652 Mentaiko Udon Mentaiko Udon My husband says he likes mentaiko udon a whole lot more than mentaiko pasta. Adjust the seasoning with soy sauce at the end. For 2 servings. Recipe by Tanosukedono cookpad.japan Homemade Agedama (Tempura) Fried Batter Bits Homemade Agedama (Tempura) Fried Batter Bits I heard that someone was trying to make nameko mushroom tofubut was having trouble making agedama tempura bits, so I decided to post how I make mine. If the frying oil is too high (above 190°C), it might be dangerous as the agedama batter bits might splatter. So be sure to deep-fry in oil over medium high. You can add sakura shrimps, ao-nori, or sesame seeds to the batter, and they will be delicious. Enjoy in many dishes. Recipe by Harapekosuke 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 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 Tempura Crumbs & Shio-konbu Onigiri Tempura Crumbs & Shio-konbu Onigiri I love tempura crumbs sold at the delicatessen. 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 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 Veggie Yaki Udon Veggie Yaki Udon This is a simple, flavorful dish with thick noodles and fresh vegetables. The recipe is super versatile and I make it often by substituting with veggies I have on had or adding meat. lilis.home Veggie Yaki Udon Veggie Yaki Udon This is a simple, flavorful dish with thick noodles and fresh vegetables. The recipe is super versatile and I make it often by substituting with veggies I have on had or adding meat. lilis.home Kama-tama Udon Recipe Kama-tama Udon Recipe Kama-Tama Udon is a quick, comforting Japanese noodle dish with hot udon, a raw egg, soy sauce, aand simple toppings. Creamy, savory, and ready in minutes. cook_108156652 Kama-tama Udon Recipe Kama-tama Udon Recipe Kama-Tama Udon is a quick, comforting Japanese noodle dish with hot udon, a raw egg, soy sauce, aand simple toppings. Creamy, savory, and ready in minutes. cook_108156652 Mentaiko Udon Mentaiko Udon My husband says he likes mentaiko udon a whole lot more than mentaiko pasta. Adjust the seasoning with soy sauce at the end. For 2 servings. Recipe by Tanosukedono cookpad.japan Mentaiko Udon Mentaiko Udon My husband says he likes mentaiko udon a whole lot more than mentaiko pasta. Adjust the seasoning with soy sauce at the end. For 2 servings. Recipe by Tanosukedono cookpad.japan Homemade Agedama (Tempura) Fried Batter Bits Homemade Agedama (Tempura) Fried Batter Bits I heard that someone was trying to make nameko mushroom tofubut was having trouble making agedama tempura bits, so I decided to post how I make mine. If the frying oil is too high (above 190°C), it might be dangerous as the agedama batter bits might splatter. So be sure to deep-fry in oil over medium high. You can add sakura shrimps, ao-nori, or sesame seeds to the batter, and they will be delicious. Enjoy in many dishes. Recipe by Harapekosuke cookpad.japan Homemade Agedama (Tempura) Fried Batter Bits Homemade Agedama (Tempura) Fried Batter Bits I heard that someone was trying to make nameko mushroom tofubut was having trouble making agedama tempura bits, so I decided to post how I make mine. If the frying oil is too high (above 190°C), it might be dangerous as the agedama batter bits might splatter. So be sure to deep-fry in oil over medium high. You can add sakura shrimps, ao-nori, or sesame seeds to the batter, and they will be delicious. Enjoy in many dishes. Recipe by Harapekosuke 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 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 Tempura Crumbs & Shio-konbu Onigiri Tempura Crumbs & Shio-konbu Onigiri I love tempura crumbs sold at the delicatessen. 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 Tempura Crumbs & Shio-konbu Onigiri Tempura Crumbs & Shio-konbu Onigiri I love tempura crumbs sold at the delicatessen. 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