Distributed by Medallion Foods, Inc.
18420 50th Avenue East, Tacoma, WA 98446 TEL: 253-8460-2600
Ingredients for 1 appetizer:
NISSHIN SEIFUN TEMPURA BATTER MIX 15g (1.5 tbsp)
Cold water 24g (1.6 tbsp)
Mozzarella 60g (2 oz)
NISSHIN SEIFUN TEMPURA BATTER MIX 1/2 tbsp
Marinara sauce 45g (1.5oz)
Fresh Basil 1 leaf
Frying oil as needed (7g)
salt as needed
1. To make tempura batter combine NISSHIN SEIFUN TEMPURA BATTER MIX with cold water and mix till combined, do not over mix.
2. Pat dry mozzarella with paper towel to remove excess moisture. Season lightly with salt.
3. To evenly dust mozzarella with NISSHIN SEIFUN TEMPURA BATTER MIX, combine 1/2 tbsp of NISSHIN SEIFUN TEMPURA BATTER MIX and mozzarella in a plastic bag, add air and shake.
4. Dip mozzarella in tempura batter to coat.
5. Fry mozzarella at 350 F till light gold.
6. Ladle marinara sauce onto plate and place tempura mozzarella. Top with shredded basil.
Ingredients for 1 salad:
NISSHIN SEIFUN TEMPURA BATTER MIX 15g(1.5 tbsp)
Cold water 24g (1.6 tbsp)
Ingredient A
Olive oil 2 tsp
Aged balsamic Vinegar 1 tsp
Red wine vinegar 1/2 tsp
Shallots 3g(1/2 tsp)
Salt and pepper as needed
Mozzarella 30g (1 oz)
NISSHIN SEIFUN TEMPURA BATTER MIX 1/2 tbsp
Frying oil as needed (4g)
Mixed baby greens 30g (1 oz)
Tomato 50g (1/4 cup)
1. To make tempura batter combine NISSHIN SEIFUN TEMPURA BATTER MIX with cold water and mix till combined, do not over mix.
2. To make balsamic vinaigrette, combine ingredient A in a bowl and whisk.
3. Pat dry mozzarella with paper towel to remove excess moisture. Season lightly with salt .
4. To evenly dust mozzarella with NISSHIN SEIFUN TEMPURA BATTER MIX, combine 1/2 tbsp of NISSHIN SEIFUN TEMPURA BATTER MIX and mozzarella in a plastic bag, add air and shake.
5. Dip mozzarella in tempura batter to coat.
6. Fry mozzarella in 350 F oil till light gold.
7. Toss salad with Balsamic Vinaigrette and top with mozzarella tempura.
Ingredients for 1 burger:
NISSHIN SEIFUN TEMPURA BATTER MIX 15g (1.5 tbsp)
Ice cold water 24g (1.6 tbsp)
Broccoli 15g (1/2 oz)
Onion sliced 15g (1/2 oz)
Tomato diced 15g (1/2 oz)
Buns 1
NISSHIN SEIFUN TEMPURA BATTER MIX 1/2 tbsp
Frying Oil as needed (6g)
salt as needed
1. To make tempura batter combine NISSHIN SEIFUN TEMPURA BATTER MIX with cold water and mix till combined, do not over mix.
2. Cut broccoli to bite size, slice onion, dice tomato.
3. To evenly dust vegetable with NISSHIN SEIFUN TEMPURA BATTER MIX, combine 1/2 tbsp of NISSHIN SEIFUN TEMPURA BATTER MIX with onion and broccoli in a plastic bag, add air and shake.
4. Add tomatoes and dusted onions, broccoli to tempura batter to coat.
5. Fry vegetables in cluster at 350 F oil till light gold.
6. Season tempura with salt and sandwich between toasted buns.
Ingredients for 1 appetizer:
NISSHIN SEIFUN TEMPURA BATTER MIX 40g (4 tbsp)
Ice cold water 65g (4.3 tbsp )
Shichimi tartar Ingredients A:
Mayonnaise 30g (1oz)
Shallots minced 3g (1/2 tbsp)
Lemon juice 1 tsp
garlic paste 1/4 tsp
Shichimi chili 1/4 tsp ( substitute: chili pepper)
Broccoli 45 g (1.5oz)
Onion sliced 45g (1.5oz)
Tomato diced 30g (1oz)
NISSHIN SEIFUN TEMPURA BATTER MIX 1 tbsp
Frying oil as needed (17g)
salt as needed
1. To make tempura batter combine NISSHIN SEIFUN TEMPURA BATTER MIX with cold water and mix till combined, do not over mix.
2. To make shichimi aioli, combine ingredient A and mix.
3. To evenly dust vegetable with NISSHIN SEIFUN TEMPURA BATTER MIX, combine 1 tbsp of NISSHIN SEIFUN TEMPURA BATTER MIX with onion and broccoli in a plastic bag, add air and shake.
4. Add tomatoes and dusted onions, broccoli to tempura batter to coat.
5. Fry vegetables in cluster at 350 F oil till light gold. Serve with shichimi aioli.
Ingredients for 1 appetizer:
NISSHIN SEIFUN TEMPURA BATTER MIX 20g (2 tbsp)
Ice cold water 32g (2.1 tbsp)
Shrimp 30g (1oz)
Onion 15g (1/2oz)
Salt Pinch
NISSHIN SEIFUN TEMPURA BATTER MIX 1 tsp
Edamame 15g (1/2oz)
Frying oil as needed (8g)
salt as needed
1. To make tempura batter combine NISSHIN SEIFUN TEMPURA BATTER MIX with cold water and mix till combined, do not over mix.
2. For tempura, combine shrimp, onion, salt and 1 tsp of NISSHIN SEIFUN TEMPURA BATTER MIX in a food processor and pulse till chunky. Add edamame.
3. Scoop batter with spoon and dip into tempura batter to coat.
4. Fry in 350 F oil till light gold.
Ingredients for 1 sandwich:
NISSHIN SEIFUN TEMPURA BATTER MIX 20g (2tbsp)
Ice cold water 32g (2.1 tbsp)
Wasabi (paste) 1g
Mayonnaise 10g
Shallot 2g
Shrimp 30g (1oz)
Onion 15g (1/2oz)
Salt pinch
NISSHIN SEIFUN TEMPURA BATTER MIX 1 tsp
Edamame 15g (1/2oz)
Bread 2 slices
Bitter greens as needed
Frying oil as needed (8g)
salt as needed
1. To make tempura batter combine NISSHIN SEIFUN TEMPURA BATTER MIX with cold water and mix till combined, do not over mix.
2. To make wasabi mayonnaise combine wasabi, mayonnaise, and shallots.
3. For tempura, combine shrimp, onion, salt and 1 tsp of NISSHIN SEIFUN TEMPURA BATTER MIX in a food processor and pulse till chunky. Add edamame.
4. Scoop batter with spoon and dip into tempura batter to coat .
5. Fry in 350 F oil till light gold.
6. Spread wasabi mayonnaise on bread and sandwich tempura and greens.
Ingredients for 2 tacos:
NISSHIN SEIFUN TEMPURA BATTER MIX 30g （3 Tbsp)
Ice cold water 48g (3.2tbsp)
Tomato diced 75g (2.5oz)
Onion diced 20g (1tbsp)
Cilantro 2tsp
Lemon juice 1tsp
Green chili as needed
Cod 45g (1.5oz)
Red onion minced 15g (1 tbsp)
Flat Parsley 1/2 tbsp
Shaved potato 30g (1oz)
NISSHIN SEIFUN TEMPURA BATTER MIX 1 tbsp
1/4 tsp salt
Frying oil as needed (13g)
Lettuce as needed 4 leaves (1oz)
Tortilla 2 sheets
1. To make tempura batter combine NISSHIN SEIFUN TEMPURA BATTER MIX with cold water and mix till combined, do not over mix.
2. To make salsa combine tomato, onion, cilantro lemon juice and green chili.
3. For tempura cut cod into 1/2 inch dice. Mince red onions and parsley. Rinse shaved potato in cold water and pat dry.
4. To evenly dust each ingredient with NISSHIN SEIFUN TEMPURA BATTER MIX , place 1 tbsp of NISSHIN SEIFUN TEMPURA BATTER MIX in a plastic bag, add cod, onion, parsley potato and salt. Add air and shake.
5. Form into patty and dip into tempura batter to coat.
6. Fry in 350 F oil till light gold.
7. Wrap tortilla with lettuce, tempura fish cake, and salsa.
Ingredients for 1 soup bowl:
NISSHIN SEIFUN TEMPURA BATTER MIX 10g (1tbsp)
Ice cold water 15g (1tbsp)
Cod 15g (1/2oz)
Red onion minced 1/2tbsp
Flat Parsley 1/4 tsp
Shaved potato 10g (1/3oz)
NISSHIN SEIFUN TEMPURA BATTER MIX 1tsp
Clam chowder 150g (5 oz)
Minced parsley for garnish
Frying oil as needed (5g)
1. To make tempura batter combine NISSHIN SEIFUN TEMPURA BATTER MIX with cold water and mix till combined, do not over mix.
2. For tempura cut cod into 1/2 inch dice. Mince red onion and parsley. Rinse shaved potato in cold water and pat dry with paper towel.
3. To evenly dust each ingredient with NISSHIN SEIFUN TEMPURA BATTER MIX, place 1 tsp of NISSHIN SEIFUN TEMPURA BATTER MIX in a plastic bag, add cod, onion, parsley and potato. Add air and shake.
4. Dip patty into tempura batter to coat.
5. Fry in 350 F oil till light gold.
6. Heat clam chowder and serve with tempura cod bites and parsley.
