Natto Tempura

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

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**

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.

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.

When corn is in season, my family always requests this dish. It's a crispy, sweet tempura made from fresh corn. The origin of this recipe: I once saw a TV show featuring tempura made with fresh corn and wanted to try it at home. It's crispy and seasoned only with salt, which makes the corn taste incredibly sweet. This is a favorite recipe that gets requested every corn season.

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 ...

The taste of spring. Let's fry it until crispy! Thank you for making this recipe popular on 2/23/2017. Thank you for the news mentions on 3/6 and 3/12! The origin of this recipe: My family picks them, so I have to fry them, right? Thank you for the news mention on 3/6 for the recommended ingredients of the week: 'Spring Flavors Arrive! 3 Recommended Ingredients to Feature This Week' on 3/6/2017. Thank you for the news mention on 3/12 for '9 Recipes to Fully Enjoy the Early Spring Flavor of Fukinoto.'

Egg tempura like the kind you eat at a tempura restaurant can be easily made with frozen eggs♪11/4I improved the recipe by adding tips for frying with less oil.The origin of this recipeI wondered what would happen if I made tempura with frozen eggs, so I tried it.The result is egg tempura just like you would eat at a tempura restaurant.It's easy.

You can make crispy tempura without using cold water or eggs. Enjoy it with various vegetables, so give it a try! o0*Updated the cover photo.The origin of this recipeI saw on TV (I forgot which program...) that adding potato starch to flour makes fried foods crispy, so I simplified it. Now, I also use potato starch for making kakiage, and it turns out crispy.

MY VERSIONSECRET IS CHILLED BATTERCRISPY AND CRUNCHYTEMPURA VEGANGREAT WITH SPICY SWEET DIPPINGLOVING IT

This recipe became popular on January 19, 2014. It's a classic tempura dish. It's crispy and delicious. Enjoy it with salt or tempura dipping sauce.The origin of this recipeThis is a classic tempura dish in our household.

Very light and crispy. Finally I got my oldest son to eat green beans 🙌.Recipe for homemade tempura mix 👉https://cookpad.wasmer.app/us/recipes/5461561-tempura-mix?via=following_feed

Tempura is a popular Japanese dish that can be found in almost any Japanese restaurant. Various seafood and vegetables are lightly coated in batter and fried until crispy. However, the traditional batter is made of wheat flour which contains gluten. Therefore, if you have a gluten allergy as I do, it’s difficult to enjoy this dish.In this recipe, I will show you step-by-step on how to make gluten-free tempura at home, so you can enjoy the crispy tempura again. Not only is this recipe gluten-free, but it's also vegan because I don't use any egg in the batter.Instruction video: https://youtu.be/Rwy070Ly3kEGluten-free tempura sauce: https://youtu.be/rXIiPgge6FE

Thank you so much for making this recipe popular! ♬*゜No eggs needed❣❣ This is chikuwa tempura♡I fry a lot and freeze them for lunch boxes☆*ﾟThe origin of this recipeThis is my father's favorite 'chikuwa tempura' that he always included in the lunch boxes he made♪I think half of it ended up in his stomach as taste tests^^;Of course, I love it too, and now even my husband and daughter are captivated by it♡The batter doesn't use eggs, so it's easy to make♬

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.

My grandma often made this for me for lunch.You can use whatever you want for the ingredients, but it smells good if you add sakura shrimp. I use homemade country miso. Please reduce the amount of miso according to the saltiness of the miso you have. An amount that makes you wonder if it is enough is actually the perfect amount.The miso easily burns, so you should reduce to low heat after coating the okonomiyaki. Recipe by Satoyoko

Recipe book & Yahoo Top 100 thanks ♡The umami of salted kelp plus the colorful and flavorful sakura shrimp and shiso leaves are included. The tempura bits add richness, so no side dishes are needed.The origin of this recipe＊These are the rice balls that were in my lunchbox when I was a child, a nostalgic memory.＊March 28, 2014Featured in the Yahoo Spotlight Corner, thank you very much♪

【Leftover Vegetables】I always make tempura with leftover vegetables♡ Crispy and crunchy leftover chrysanthemum tempura♪ When there's only a little, I want to eat a lot.The origin of this recipeUsing leftover vegetables♡

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

This is the Oita chicken tempura that I have been making for decades. I've changed bits and pieces of the recipe over the years but here's the final version.I think the recipe is different depending on the family and restaurant.Try not to over-fry the chicken and take out any burned clumps as you find them.If you want it to be crispy, fry without coating with egg. If you want a more fluffy coating, then use egg. It's up to you. Recipe by Ayako

Tempura is a Japanese cooking technique that gives your veggies and shrimp an extra crunchy touch - when fried in extra virgin olive oil from Spain of course! Try this recipe for yourself to see what we mean.

Crispy coating and super juicy chicken breast. You'll regret not making more as it disappears in no time. Delicious!The origin of this recipeWhile experimenting with a different dish, I thought this would be delicious as tempura too, so I started researching chicken tempura.The marinade was almost decided, so I focused on perfecting the batter.This chicken tempura is so good, you'll never make enough!

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

You can make a lot with inexpensive chicken breast. The aroma of shiso makes this tempura surprisingly refreshing. Over 300 people have made this recipe. Thank you! This recipe's origin: I saw something similar on a cooking show a long time ago (I think it was with chicken tenders, but I tried it with affordable breast meat) and my daughter loved it. It became a family staple. We eat it with just salt, but you can squeeze lemon or sprinkle sansho pepper. Mixing ume or myoga into the batter is also delicious.

This is a standard tempura dish in our home that I have been making for a long time.When coating with the flour, if you put them in a plastic bag, it's easier and leaves the kitchen cleaner.When using small pond smelt, the sound of the frying oil will change quickly and become quiet, so pay attention to that. Recipe by Yuuyuu0221

Turn your usual tempura rice bowl into an egg-topped delight! If you have leftover tempura, vegetable fritters, or store-bought fritters, give this easy recipe a try. Thank you to the 100 people who made this recipe popular!The story behind this recipeI thought a regular tempura rice bowl would taste amazing with an egg topping. And it really does taste great!

MY VERSIONCRISPY AND CRUNCHYVEGAN SNACKLOVING IT

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.

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.