Japanese Recipes by Cookbooks

Author:Cookbooks
Language: eng
Format: mobi, epub
Publisher: IB Dave's Library
Published: 2010-05-10T14:54:35+00:00

Tip 6: Squid

Remove the thin skin and lightly flour it before dipping in tempura batter so that it won't splash much.

Tempura Variations:

* Kakiage is round mixed tempura. To make kakiage, mix left over tempura batter and thin strips or small pieces of several ingredients together. Take a scoop of the ingredients in a large spoon and slip them to 340F degree oil. Make kakiage into your favorite size. (Scallop Kakiage Recipe)

* Ten-don (Tempura Rice Bowl): Serve hot Japanese rice in a bowl. Dip tempura lightly in tentsuyu sauce. Place the tempura on top of rice.

* Tempura Udon/ Tempura Soba: Boil udon noodles/soba noodles (the boiling time varies depending on the types of noodles) and drain. Heat men-tsuyu in a pan and add the udon/soba noodles. Serve the udon/soba noodle soup in a bowl. Place tempura on top of the noodle soup.

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