Crunchy, Refreshing Natto with Tempura Crumbs

My children eat a lot of vegetables, so one bunch of spinach disappears between the 4 of us in an instant. So I added natto for extra volume and topped the dish with tempura crumbs.Even just a tiny bit of sesame oil increases the flavor You can top with anything you want I like to add a little bit of yuzu pepper. Recipe by minch**

Ranked #1 in popular searches for 'Natto Tempura' ★ Fluffy and chewy natto tempura! Recommended as a snack dish♪The origin of this recipeA staple snack for my natto-loving husband.It pairs well with sweet potato shochu.

Since I had leftover tempura crumbs, I tried them in an onigiri.In order to enjoy the texture of the crispy tempura crumbs, serve immediately after you make them. Recipe by Ichigopapiko

I was trying to create a new rice ball recipe.Wait for the tempura crumbs to absorb the mentsuyu before use. Recipe by yukanosuke.

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

From my childhood, this we put these rice balls in my lunch box for school trips or sports events - happy memories. Even now, this is my favorite combination, I often put it in my husband's lunch box.Add salt and/or change the ingredient amounts as you wish. Recipe by putimiko

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

Use in takoyaki or okonomiyaki.If the oil is too hot, the tempura crumbs will burn, so be careful. Drop the batter into the oil from a slight distance (about 30 cm) above the pan. Be careful of the oil spattering. Recipe by Cooking S Papa

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

I used tempura crumbs from my favorite deli section. I had some leftover, so I added them to rice balls, and it turned out delicious!This is the tempura crumbs x sakura shrimp version .I recommend buying the tempera crumbs hand-made from the deli section of a supermarket . They are flavored and delicious!Shape the rice balls just before eating, and enjoy. For 3~4 rice balls. Recipe by Ichigopapiko

This is a combination of my recipe for wasabi onigiri and tempura crumbs.I recommend using freshly fried tempura crumbs instead of buying premade.Aadjust the amount of wasabi to taste. Recipe by Ichigopapiko

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