BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Cook
60 min+
- Pour oil in a pot and heat to around 338~356°F.
- Once small bubbles start to rise, turn off heat and remove pot from burner or cooking element. Allow oil to cool a bit before proceeding, so that stock does not get burnt. Add Kayanoya Original Vegetable Stock Powder (remove from packet) to oil and stir to mix well.
- In a bowl, place 1 tablespoon of oil/stock mix, and mix in tempura bits.
- Put rice in bowl and mix in oiled tempura bits. Make 3 onigiri. Optional: Wrap with dried/roasted seaweed.
Caution: If soup stock powder is added to very hot oil, it will become burnt. Let oil cool a bit first.
Note: Soup stock oil can be kept in refrigerator for up to 5 days. Try it in other dishes as well!
