Tempura

  • Chicken Tempura

    Chicken Tenderloin ‘Isobe-age’ Tempura

    Have you bought ‘Aonori’ (Dried Green Laver Flakes) to make ‘Okonomiyaki’ and have some leftover? You can add ‘Aonori’ to Tempura batter. Tempura made with the batter with a flavour of sea is called ‘Isobe-age’. Most commonly ‘Aonori’ is added to the batter. Finely crumbled Nori, Hijiki, Wakame, or other Seaweed can be used. Today …

  • Prawn & Shrimp Tempura

    Prawn, Asparagus & Onion ‘Kakiage’ Tempura

    I have been cooking Ukrainian dishes lately, and that is my way to stand with Ukraine. I am loving Ukrainian dishes, but today my craving for something Japanese kicked in and I decided to make ‘Kakiage’. Kakiage’ is a type of Tempura made with a variety of chopped or sliced Vegetables, often with Seafood. This …

  • Tempura Vegetables

    Lotus Root ‘Isobe-age’ Tempura

    A bag of Frozen Lotus Root Slices, that my daughter bought, had been in the freezer for a long time. Today I picked smaller slices and made them into these delicious Tempura. As I added ‘Aonori’ (Dried Green Laver Flakes) to the batter, they smelled wonderful. My son and I enjoyed them for lunch with …

  • Tempura

    Chikuwa, Onion & Parsley ‘Kakiage’ Tempura

    ‘Kakiage’ is a type of Tempura made with a variety of chopped or thinly sliced Vegetables and Seafood. I often cook ‘Prawn, Onion & Carrot Kakiage’ to serve with ‘Zaru Soba’. Today I didn’t have enough Prawns. Then I used ‘Chikuwa’ instead. ‘Chikuwa’ is a tube-shape Japanese fishcake made from Surimi (fish paste). This Kakiage’ …

  • Beans & Peas Tempura

    Nattō & Parsley Kakiage Tempura

    ‘Kakiage’ is a type of Tempura made with a variety of chopped or thinly sliced ingredients. When I cook Tempura, I almost always end up having some leftover batter. Then I make ‘Kakiage’ to use up the batter. This ‘Nattō & Parsley Kakiage’ is a very unique one. Nattō lovers would enjoy it. Makes 2 …

  • Tempura Vegetables

    Sage Leaves Tempura

    Herbs that have strong flavour are suitable for Tempura. Parsley Tempura is very popular. My Sage plants in the garden are growing so well but I don’t use Sage for cooking very often. Today I made Sage Leaves into Tempura. You can hardly taste Sage, but this can be a great appetiser. Makes 2 Servings …

  • Soba Tempura Uncategorised

    Tempura Soba

    When you order ‘Tempura Soba’ at a restaurant in Japan, you will most likely have a few large Prawn Tempura placed on the Soba Noodles in hot soup. I actually like ‘Kakiage’ Tempura better. ‘Kakiage’ is a type of Tempura made with a variety of chopped or thinly sliced Vegetables and Seafood. Today I used …

  • Prawn & Shrimp Tempura

    Prawn, Onion & Carrot ‘Kakiage’ Tempura

    ‘Kakiage’ is a type of Tempura made with a variety of chopped or thinly sliced Vegetables and Seafood. This is my favourite ‘Kakiage’ and probably my family’s favourite, too. I often double the amount of this recipe and cook a lot more than we can eat, then I freeze leftovers. ‘Kakiage’ can be used for …

  • Tempura

    Sweet Potato & Carrot ‘Kakiage’

    ‘Kakiage’ is a type of Tempura. This dish is originally a savoury Tempura dish that I cook with thinly sliced Japanese Sweet Potato and Carrot. I sometimes add Onion as well. Savoury Tempura is served with ‘Tentsuyu’ (Tempura Dipping Sauce). However, you can make it into a sweet snack. Add some Sugar to the batter, …

  • Okonomiyaki Tempura Vegetables

    Carrot & Onion Pancakes

    This is a pan-fried version of my ‘Kakiage’ Tempura that I love. I first just pan-fried it instead of deep-frying, and realised I needed more batter. So, I made it just like Okonomiyaki. This is much easier to prepare and clean up than deep-fried Tempura. You can make small pancakes OR 1 large pancake and …

  • Sea Vegetables Tempura

    Crispy Fried Nori

    It all started when I first fried Nori to use up leftover Tempura batter. Nori Tempura turned much crispier than I expected, and it brought back a memory of a childhood snack. I altered the batter to achieve the right texture and I added Katsuobushi (Bonito Flakes) to it. These ‘Crispy Fried Nori’ are really …

  • Squid & Octopus Tempura

    Squid ‘Isobe-age’ Tempura

    ‘Isobe’ means ‘Rocky Beachside’ in Japanese, and ‘Isobe-age’ is a type of Tempura made with the batter with a flavour of sea. Most commonly ‘Aonori’ (Dried Green Laver Flakes) is added to the batter. Finely crumbled Nori, Hijiki, Wakame, or other Seaweed can be used. Makes 2 Servings Ingredients 1 Squid Tube *about 150gSalt & …

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