Asparagus with Mozzarella Cheese
Asparagus and Shrimp Cutlets
Spring Asparagus with Umami Hollandaise Sauce
Cook
60 min+
Instructions
Step 1
Pour oil in a pot and heat to around 338-356°F.
Step 2
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.
Step 3
In a bowl, place 1 tablespoon of oil/stock mix, and mix in tempura bits.
Step 4
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.
Tip
Soup stock oil can be kept in refrigerator for up to 5 days. Try it in other dishes as well!
