recipe Crispy and fluffy texture.Kimchi Natto Tempura

recipe Crispy and fluffy texture.Kimchi Natto Tempura

Crispy and fluffy texture.Kimchi Natto Tempura

20 minutes

We will introduce the recipe and how to make “Kimchi Natto Tempura” with a video. Tempura powder was added to kimchi and natto and fried crispy in low temperature oil. The outside is crispy and the inside is fluffy and addictive. The fragrant aroma and the umami of kimchi spread throughout your mouth. It’s a perfect dish not only for side dishes but also for snacks.

Writer : macaroni cook


Former cooking class instructor. Currently working as a macaroni cook. I love eating and drinking. Good at making sweets and Italian food.


(For 2-3 people)

  • Natto
    2 packs (1 pack 40g)
  • Chinese cabbage kimchi
  • Tempura powder
    3 tbsp
  • water
    1 teaspoon
  • Grilled seaweed
    1 sheet
  • Salad oil
    Appropriate amount


・ Cut the grilled seaweed into 6 equal parts.

How to make


In a bowl, add natto, kimchi, tempura flour, the included sauce, and water and mix well.

[How to make]Kimchi natto tempura


Scoop with a spoon, place on grilled seaweed, and fry in oil at 160 ° C.

[How to make]Kimchi natto tempura


When the whole is golden brown, it is complete.

[How to make]Kimchi natto tempura

Tips and points

・ By placing it on grilled seaweed, it can be fried cleanly without losing its shape.
・ It is also recommended to make it with perilla instead of grilled seaweed.

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