Okra and Pork Chijimi with Tempura Crumbs Recipe

Name: Okra and Pork Chijimi with Tempura Crumbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams Pork; 8 Okra; 1 Salt; 4 tbsp Tempura crumbs; 60 grams White flour; 20 grams Katakuriko; 2 grams Dashi stock granules; 2 Eggs; 100 ml Water; 1 Sesame oil; 1 Vinegar, soy sauce, ground sesame seeds

Servings: persons

100 grams Pork
8 Okra
1 Salt
4 tbsp Tempura crumbs
60 grams White flour
20 grams Katakuriko
2 grams Dashi stock granules
2 Eggs
100 ml Water
1 Sesame oil
1 Vinegar, soy sauce, ground sesame seeds

1
Chop the pork into very small pieces (minced pork is also ok.) Rub the okra on a cutting board with salt, and boil for 30 seconds in boiling water Cut into thin slices.
2
Mix ingredients for batter, add pork, okra, and tempura crumbs, and mix some more.
3
The okra becomes sticky like greated yamaimo.
4
Heat sesame oil in a pan, pour the batter from Step 2, and thinly spread.
5
Fry both sides until golden brown, and cut it into pieces, then it's done
6
Combine the dipping sauce ingredients, and mix well.
7
You could add ra-yu.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 100 grams Pork, 8 Okra, 1 Salt, 4 tbsp Tempura crumbs, and more.

Yes, Okra and Pork Chijimi with Tempura Crumbs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Okra and Pork Chijimi with Tempura Crumbs

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