Crispy and fluffy texture.Kimchi Natto Tempura
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.
Soybeans and tofu
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)
2 packs (1 pack 40g)
Chinese cabbage kimchi
・ 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.
Scoop with a spoon, place on grilled seaweed, and fry in oil at 160 ° C.
When the whole is golden brown, it is complete.
Tips and points
・ It is also recommended to make it with perilla instead of grilled seaweed.
Red pickled ginger and pork roll tempura
Easy snacks with two ingredients. We will introduce the recipe and how to make “Red pickled ginger and pork roll tempura” with a video. Simply wrap the sliced pork loin with red pickled ginger, put on a tempura batter and fry it! The crispy texture, soft pork, and sourness of red pickled ginger match, making it a perfect snack for snacks.
Beer goes on ♪ Kakiage of corn and perilla
We will introduce the recipe and how to make “Kakiage of corn and perilla” with a video. Raw corn fruits were taken with a corn peeler, sprinkled with tempura powder, wrapped in perilla and fried. Since it is wrapped in perilla, it does not easily fall apart. It is a dish that beer goes on.
A quick bite!Scented pork top
Introducing the recipe and how to make “pork top meat noriten” with a video. I put pork and green onions on seaweed, sprinkled with tempura powder and fried crispy. You can enjoy sake and rice with a crispy texture! It is a side dish that makes the fragrant scent of the shore addictive.