Tempura cakes with tuna and corn
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Tempura cakes with tuna and corn

Tempura cakes with tuna and corn

Ingredients for 4 portion(s)

  • 1 can Tuna in water (180g)
  • 100 g Corn
  • 1 pc Small onion
  • 1/2  tsp Fish stock dashi or bullion
  • 70 g Wheat flour
  • 1 pc Egg yolk
  • 100 ml Cold water
  • 100 g Ketchup
  • 100 g Mayonnaise
  • 20 ml Kikkoman Naturally Brewed Soy Sauce
  • 5 ml Lemon juice
  • few drops TABASCO® Pepper Sauce

Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.

Preparation

Chop onion finely and sprinkle with wheat flour. Remove all water from tuna and corn. Put cold water and egg yolk into a bowl and mix. Add flour and mix again.

Add finely chopped onion, tuna and corn and mix all ingredients. Form small pancakes with tablespoon and fry at 170°C.

Serve with Japanese style Aurora sauce.

Used products in this recipe

Ingredients for 4 portion(s)

  • 1 can Tuna in water (180g)
  • 100 g Corn
  • 1 pc Small onion
  • 1/2  tsp Fish stock dashi or bullion
  • 70 g Wheat flour
  • 1 pc Egg yolk
  • 100 ml Cold water
  • 100 g Ketchup
  • 100 g Mayonnaise
  • 20 ml Kikkoman Naturally Brewed Soy Sauce
  • 5 ml Lemon juice
  • few drops TABASCO® Pepper Sauce

Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.