When having more okara soybean pulp than you can eat in a few days, dry it in the microwave, a frying pan or oven, and freeze for later use...
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Showing posts with label freezable. Show all posts
Showing posts with label freezable. Show all posts
Wednesday, May 27, 2015
2 easy
60 min
freezable
Ingredient preparation
Ingredients
make ahead
Recipes - Japanese
Aoyose / chlorophyll extracted from green leaves
Aoyose [lit. blue/green put together] is a vegetable-based colorant commonly used at restaurants in Japan. From the following simple proces...
Suponji keeki / sponge cake (genoise)
Indispensable for a number of Western-style cakes, including layered cake with fruits and fresh cream, framboise or raspberry mousse cake, b...
Tuesday, April 14, 2015
2 easy
30 min
deep-fry
freezable
Ingredient preparation
make ahead
Recipes - Japanese
reduced sodium
shrimp flakes
Tenkasu / agetama / tempura pearls
Little balls of tempura batter are an essential ingredient for many people when making wheat-based snacks such as okonomiyaki savory pancake...
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