Variety to Homemade Yummy Tempura Crumbs and Salted Konbu Rice Balls
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We hope you got insight from reading it, now let's go back to tempura crumbs and salted konbu rice balls recipe. To make tempura crumbs and salted konbu rice balls you only need 7 ingredients and 4 steps. Here is how you cook it.
To make an extraordinary Tempura Crumbs and Salted Konbu Rice Balls, here are the materials needed:
- Provide 200 grams of Hot cooked white rice.
- Use 1 tbsp of Tempura crumbs.
- Use 1/2 tbsp of Mentsuyu (concentrate).
- Prepare 1 tbsp of Shio-kombu.
- Provide 1 tsp of Sesame seeds.
- Get 2 of leaves Shiso leaves.
- Use 1 of Salt (to taste).
After readying the ingridients, next you are ready to cook your 5-star Tempura Crumbs and Salted Konbu Rice Balls by following the procedures on this section:
- Mix the tempura crumbs with the mentsuyu to flavor. Finely julienne the shiso leaves..
- Mix all the ingredients with the rice. Put some water and salt on your hands and form the rice into balls..
- If the tempura crumbs don't absorb the mentsuyu, then just add some more crumbs..
- Or add the mentsuyu a little at a time and stop when the crumbs have been sufficiently soaked..
At that time she cut the shrimp tempura in half and stuffed the tempura inside so the rice balls didn't show any part of tempura. For kombu onigiri, sheets of dried kelp are cooked tsukudani style with soy sauce and mirin (sweet rice wine) until the tough kombu becomes tender and caramelized. The kombu may then be shredded thinly or cut into strips and tucked into a rice ball. Konbu (dried kelp) Rice Only (salted) Nikumaki (pork or beef) Omelet ; Katsuo (dried bonito) Tempura; Takikomi Gohan (rice steamed with vegetables, fish or meat) Unagi (eel) Tsukudani (seafood, meat or seaweed simmered in mirin and soy sauce) Shiokara (a category of salted and fermented meats and seafoods) Remove the kombu kelp once the water comes to a boil. Turn up the heat brieftly, then remove from heat.
Recipe : Tempura Crumbs and Salted Konbu Rice Balls
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