Easy to Make in Your Microwave! Simmered Tofu with Tempura Crumbs

You could use silken or firm tofu. I like the soft texture of silken tofu and so I usually cook with silken.It's important to cook over high heat. Take care not to stir too much, otherwise the tofu cubes will crumble. Recipe by Muukun

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

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 was chosen to be a tester for "Yasashii Osu" brand vinegar, so I thought up a recipe that was healthy and easy to make.At Step 4, mix together quickly and serve on a plate right away! If you let it rest for too long, it will get rather limp and saggy.It's also good if you increase the amount of ao-nori seaweed in the tempura batter.I used a very mild vinegar called "Yasashii Osu", so it's very mellow and easy to eat. Recipe by John Lee Cooker

I just came up with this when I realised I had no miso soup ingredients.Mind you don't over-boil the leek.Adjust the amount of tempura crumbs to your liking. Recipe by Yuuyuu0221

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**

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

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

I bought a 50 yen pack of tenkasu, so I made okonomiyaki.We mix the pickled ginger into the batter, rather than putting it on top of the pancake. For 28 cm [11.0 in] frying pan worth. Recipe by Aokoro

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 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

How to make absolutely delicious and crispy tempura

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

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

Easy tempura flour to make the best homemade tempura!!

I love cooking! I'm still learning how to make so many new dishes everyday through my job as an assistant to a cooking teacher. It is so hard but I love it. I am bad at details and things that require precision, but I can see myself get better after every attempt. It took a long way to get here though; I started out being the most impatient person in the world and tried to make everything right the first time. So for you who just began on this journey, don't follow my mistake! You will get better day by day, as long as you learn to correct mistakes while not losing your head.With that being said, here's my tried-and-true tempura recipe. This was one of first dishes I learnt when I started, along with complicated omelets and beautifully shaped vegetables cooked in broth.

沖縄の小屋で食べたみたいなモチモチの美味しいもずくの天ぷらが完成！一度食べたらやみつきです(^^)

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

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

We always eat okra the same way in my family... I was trying to come up with a new idea and arrived to this recipe.Thinly spread the mixture, and fry it.You could use minced pork, but offcuts taste more delicious. Recipe by Ayatan

I wanted to participate in my favorite bread brand's recipe contest, so I created this recipe.Don't use too much sauce. I recommend shrimp or squid flavored tempura crumbs available in stores. Recipe by Harukomachi

I had lots of tempura crumbs, so I topped them in this soup.Adjust the amount of miso as the shio-kombu is salty (reduce the miso slightly than your usual version), and make the miso soup with a rich dashi base.Do not boil too much if you use a dashi sachet to extract the dashi broth. When removing the sachet, do not squeeze out the liquid otherwise, the broth will become bitter. Recipe by nonmam

Tempura is an extremely easy dish to make, little effort with amazing results. In this recipe I added a number of commonly used ingredients to deep fry. Choose your favourite meat, vegetables, seafood or fish to deep fry. Of course fresh produce will always taste better but you can use frozen as well. The dipping sauce recipe I found on the Jamie Oliver website.

A recipe from a cookbook inspired me to prepare this dish. I often make egg rice bowls with leftover vegetables. The result was healthy and tasty.You can use any vegetables you like, such as carrot or onion, not only cabbage.Try not to move the food around after you add the tofu otherwise the shape of tofu will be damaged too much. Before adding the beaten egg make sure you taste first. If it is too bland, simmer a little longer to reduce the sauce. Recipe by John Lee Cooker

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

2014/1/19話題入りです♪定番の天ぷらです。シャキシャキして美味しいです。塩、天つゆをつけてお召し上がり下さい。

米粉で天ぷら作りました！薄い衣で、サクッと仕上がります。また、衣を作る際にも、ダマになりにくいので安心です！

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 thought that cooking ten-don topped with soft set egg would be tasty and tried it out.Tempura and kakiage batter falls apart easily when simmered, so be careful when transferring it into rice bowls! For 2 kakiage (tempura fritters) worth. Recipe by Mama nma