![\"\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2012\/10\/65.jpg\" "\\"65\\"")
<\/a><\/p>\nMini Tempura Rice Balls<\/strong> These are small rice balls you can probably eat with two bites. The rice was mixed with lightly cooked baby kale, yuzu mustard, and salt. The rice was made into small balls, wrapped in dried seaweed, dipped in tempura batter, and then deep-fried. This is a great snack. They can be eaten as they are, but they can be also served with some kind of sauce. My choice for this time was spicy mayo (mayo mixed with chili sauce). Make sure that your tempura batter is very cold so that once fried, it will be super crispy!<\/p>\n Mini tempura rice balls: cooked white rice, salt, yuzu mustard, cooked baby kale, tempura batter (all purpose flour, baking powder, water, ice cubes)<\/p>\n Click here<\/a> for recipe information.<\/p>\n \u3053\u308d\u3053\u308d\u5929\u3080\u3059<\/strong> \u5148\u65e5\u63da\u3052\u7269\u3092\u3057\u305f\u3068\u304d\u306b\u6b8b\u3063\u305f\u6cb9\u304c\u3042\u3063\u3066\u3001\u305d\u308c\u3092\u4f7f\u3063\u3066\u4f55\u304b\u3092\u63da\u3052\u305f\u3044\u6c17\u5206\u3067\uff08\u7b11\uff09\u3001\u3053\u3093\u306a\u3082\u306e\u304c\u51fa\u6765\u307e\u3057\u305f\u3002<\/p>\n \u5929\u3077\u3089\u304c\u5165\u3063\u305f\u304a\u3080\u3059\u3073\u3067\u306f\u306a\u304f\u3063\u3066\u3001\u304a\u3080\u3059\u3073\u304c\u5929\u3077\u3089\u306b\u306a\u3063\u3066\u307e\u3059\u3002<\/p>\n \u5c0f\u3055\u306a\u304a\u3080\u3059\u3073\u3092\u4f5c\u3063\u3066\u6d77\u82d4\u3092\u5dfb\u3044\u305f\u3089\u3001\u4e38\u3054\u3068\u8863\u3092\u3064\u3051\u3066\u63da\u3052\u307e\u3057\u305f\u3002<\/p>\n \u51fa\u6765\u4e0a\u304c\u308a\u306f\u3055\u304f\u3063\u3068\u63da\u304c\u3063\u3066\u7f8e\u5473\u3057\u304b\u3063\u305f\u3067\u3059\uff5e\uff01<\/p>\n \u30b9\u30ca\u30c3\u30af\u306b\u3074\u3063\u305f\u308a\u3002<\/p>\n \u4e2d\u306f\u666e\u901a\u306e\u3054\u98ef\u306b\u3001\u67da\u5b50\u3068\u3093\u304b\u3089\u3057\u3001\u3055\u3063\u3068\u8339\u3067\u305f\u30d9\u30d3\u30fc\u30b1\u30fc\u30eb\uff08\u3061\u3087\u3063\u3068\u30af\u30bb\u306e\u3042\u308b\u307b\u3046\u308c\u3093\u8349\u3001\u6625\u83ca\u306b\u4f3c\u305f\u3088\u3046\u306a\u5473\u3067\u3057\u3087\u3046\u304b\uff09\u3001\u5869\u3092\u6df7\u305c\u3066\u307e\u3059\u3002<\/p>\n \u305d\u306e\u307e\u307e\u3067\u3082\u7f8e\u5473\u3057\u3044\u3067\u3059\u304c\u3001\u3061\u3087\u3063\u3074\u308a\u30c1\u30ea\u30de\u30e8\u30cd\u30fc\u30ba\u3092\u3064\u3051\u308b\u306e\u3082\u826f\u3044\u3067\u3059\u3002<\/p>\n studio r<\/a>\u3001\u7d20\u6575\u306a\u30d5\u30fc\u30c9\u30d5\u30a9\u30c8\u6e80\u8f09\uff01<\/strong><\/p>\n \u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/p>\n \u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u7b54\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002 Mini Tempura Rice Balls September 30, 2012 These are small rice balls you can probably eat with two bites. The rice was mixed with lightly cooked baby kale, yuzu mustard, and salt. The rice was made into small balls, wrapped in dried seaweed, dipped in tempura batter, and then deep-fried. This is a great snack. […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,11,23],"tags":[],"class_list":["post-26592","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-starches","category-seaweed"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26592","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=26592"}],"version-history":[{"count":16,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26592\/revisions"}],"predecessor-version":[{"id":26618,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/26592\/revisions\/26618"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=26592"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=26592"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=26592"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nSeptember 30, 2012<\/em><\/p>\n<\/a> <\/a> <\/p>\n<\/a> <\/a><\/p>\n
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