Tempura Crumbs with Dried Shrimp

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

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

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

By simply replacing the egg in the batter with mayonnaise, you can make tempura that is usually difficult to fry perfectly, without the batter becoming sticky, resulting in a light and crispy texture.The origin of this recipeThis is a secret recipe for making crispy tempura using Kewpie mayonnaise. The emulsified oil in the mayonnaise disperses in the batter, making the moisture in the batter evaporate more easily, so you can achieve a crispy finish just by frying as usual.

Putting some mayonnaise in Tempura batter makes Tempura so crispy. You can prepare the stick vegetables and fry on the table outside. Enjoy just-fried hot Tempura!! #summerchallenge1

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.

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.If you want to make a lot, prepare a new bowl of batter first. Recipe by Yuuyuu0221

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

Tempura is battered and deep fried vegetables and sea shellfish. It is a Japanese dish. Ingredients for tempura would be selection of sea food such as: prawn, squid, scallop ..... and vegetables such as: potatoes, okra, eggplant, zucchini, carrot, onion, bell pepper ...

At the request of my husband, I challenged myself to make tempura batter with ingredients we had on hand, since buying tempura flour is a waste.Don't mix the batter too much, some lumps of flour should remain.The key to crispy tempura is to have a large temperature difference between the cooking oil and the ingredients to be fried, so chill the batter and dipped ingredients. Recipe by AyakoOOOOO

My daughter loves shrimps.

This Japanese dish is a light crunch & tasty batter that is often served with vegetables fried in the same batter...very popular dish served in Japanese restaurants

A friend told me that she had problems with the tempura batter sliding off the shrimp before frying, so I uploaded this recipe to help her out!If you're using ingredients with a large amount of moisture, dry them with a paper towel. Use a tea strainer to dust them with cake flour etc. before coating with the tempura batter.When you are making the kakiage, use 150 ml of cold water. For 2 generous servings. Recipe by Princess Ariel

I often see instructions like "Chill the water used for the batter in the refrigerator", but with that method the batter becomes lukewarm as you use it; plus it's a pain in the rear to chill the water before using it. If you use ice cubes you just have to drop them in the batter to keep it cool until the ends and it's easy! as long as you can master the batter, you can use any ingredients you like to fry in it.The batter is very floury, but it's OK! No one just fries the flour only, right? As long as you dip in 'liquid' instead of 'flour', as you dip more ingredients in the batter it will lose its flouriness. The key to crispy and light tempura is to not let the gluten in the flour develop and to maintain a temperature difference between the batter and the oil. The first requirement can be met by not over-mixing the batter. The second can be cleared by using ice to keep the batter very cold, and by using hot oil to increase the temperature difference. For plenty (haha). Recipe by satosayo

I had tempura crumbs so I combined with natto and it turned out delicious.You just have to mix well.It's also tasty with ra-yu chili oil. Recipe by Satokopanta-ni

I made tempura using rice flour! It results in a light, crispy coating. Plus, when making the batter, it doesn't clump easily, so you can relax! The origin of this recipe: I tried making tempura with rice flour instead of wheat flour.

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

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

It is expensive to buy Japanese food products imported from Japan since I live overseas, so I learned how to make this at home.I just eyeball the ingredients every time I made this, but I took notes this time.Make sure to use ice cold water. And watch out for splattering oil.The temperature will change based on the type of oil. Adjust accordingly when making a small amount by cooking over medium heat and keeping an eye on it. For about 60 g. Recipe by noritarou

This is a tempura batter recipe that I created after a lot of trial and error.It's popular in my home, since the tempura doesn't become stale even a while after serving.I recommend this recipe for people with family members who eat at different times.After preparing the ingredients to deep fry, chill them in the refrigerator.Katakuriko will sink to the bottom of the dredge mixture, so mix it up before dredging.To make even crispier batter, substitute the cake flour with katakuriko.Katakuriko is an indispensable ingredient when making tempura that stays crispy even after some time. Recipe by Yukijirushi

Thank you so much for 200 recipe reviews! The freshly fried, crispy texture enhances the sweetness of the pumpkin. Perfect as a snack or a dinner side dish.Recipe Background: I wanted to prepare dinner before my husband came home, so I experimented with the batter to make tempura that stays crispy even after cooling. This is the result of that trial and error.

Leftover veggies are perfect for making tempura. I made some with mine.I recommend also chilling the bowl if making this in the summer time. This will make a crispy batter! I guarantee that it won't be pasty. Melt ice cubes and use only the water. Test the oil temperature by dropping batter. If it sinks to the bottom and floats up, it's about 160℃. Be careful not to deep fry too much at once, as the temperature will drop! This is key! Don't turn the fritters while the batter is still soft! Recipe by Kona kotobuki

Sometimes you just crave tempura. It's best enjoyed right after frying.The history of this recipeThis is a tempura recipe I've been frying for years.

Easy tempura flour to make the best homemade tempura!!

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

Tempura is complicated that everyone think for cooking tempura, but I will change your world with this recipe guys. Let's get started !

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**

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

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