Chicken tempura is a local specialty in Japan’s Oita Prefecture, which is part of the Kyushu region. This Chicken Tempura is typically served dipped in karashi mustard ponzu sauce, with a toasty and puffy shell on the exterior and delicious and succulent meat within.

What is Chicken Tempura exactly?

You’re not the only one if you’ve never read about “chicken tempura.” Chicken tempura, I assumed, was a westernized variation of tempura. However,  Chicken Tempura, or Toriten (とり天) in Japanese, was invented at a restaurant in Oita prefecture and is a popular dish largely appreciated in this area.

I have a friend who lived 15 years in Japan and never tried or even heard of Chicken Tempura until I ordered it when I was with him at the Japanese New Mizu Sushi restaurant in New York. After a few months, I recreated the recipe according to the instructions of the most generous chef, and the result is this recipe. 

Chicken tempura is fried chicken in the tempura style, as the name implies. Chicken breast or thigh is chopped into strips, marinated in a combination of soy sauce, garlic, and ginger, sake then deep-fried in tempura batter.

The dipping sauce makes a significant distinction between chicken tempura and normal tempura. Tempura chicken is frequently dunked in kabosu ponzu sauce, which is made with Japanese karashi spicy mustard.

Ingredients

For the Marinade (for each large chicken breast, about 125g):

• 1 large chicken breast (about 125g)

• ¼ tsp sea salt

• Freshly ground black pepper, to taste

• ½ tsp minced ginger

• 1 clove garlic, minced

• 1 Tbsp soy sauce

• 1–2 tsp sake (optional, or use a splash of dry sherry)

• 3 cups oil (for frying)

For the Tempura Batter:

• ⅓ cup (45g) cake flour

• ⅓ cup (50g) cornstarch or potato starch

• 1 large egg

• ⅓ cup cold water

Instructions

1. Prep the Chicken:
   Place the chicken breast between two sheets of plastic wrap. Pound gently with a meat mallet or rolling pin until evenly thin, about ½ inch thick.
   Slice into strips about 1 inch wide and 3 inches long.

2. Marinate:
   In a bowl, combine sea salt, black pepper, minced ginger, garlic, soy sauce, and sake.
   Add the chicken strips and toss to coat. Cover and marinate for at least 15 minutes while you prepare the batter.

3. Make the Tempura Batter:
   Fill a large bowl with ice and a bit of cold water—this is to rest your mixing bowl on, keeping the batter extra cold.
   In a medium bowl, whisk the egg, then add the cake flour and cornstarch (or potato starch).
   Gradually mix in the cold water, stirring just until combined. The batter should be cold and a bit lumpy—don’t overmix!

4. Heat the Oil:
   In a deep pan or fryer, heat oil to 350°F (180°C).

5. Coat & Fry the Chicken:
   Working in batches, dip each piece of marinated chicken into the tempura batter, letting any excess drip off.
   Carefully place 2–3 pieces at a time into the hot oil.
   Fry for about 2 minutes per side, until golden and crispy.
   Remove to a wire rack or paper towels to drain.

6. Serve:
   Enjoy hot with your favorite dipping sauce—like ponzu, sweet chili, or spicy mayo!

Tips:

• Keep the batter very cold for extra light and crispy tempura.

• Don’t overcrowd the pan—fry in batches for best results.

• For extra crunch, double-dip: dredge the chicken lightly in flour before dipping in batter.

Save the image below to your Pinterest board if you like this Japanese Chicken Tempura recipe!

Last words

I really hope you try this Chicken Tempura recipe and let me know how it went down in the comments section. Also, please let me know if you’re having any issues with the recipe or if you have any suggestions. It would mean a lot to me if you shared it on your Pinterest or other social media platform you are using and get the word out about this recipe. Thank you 🙂

It’s been a while since I posted a Greek recipe. Today, I want to share a deliciously nutritious recipe for Greek dolmades (stuffed vine/grape leaves). I discovered this recipe on a recent trip to the beautiful island of Santorini, Greece (perhaps the most beautiful island in the world).

I found it in a local Greek restaurant called Fistikies, and I was in luck because the chef was willing to share his authentic recipe for Greek Dolmades. Here’s the link to Fistikies Restaurant, and I strongly advise you to go there if you ever visit Santorini, Greece. 

What are Greek Dolmades?

Greek Dolmades is one of the most popular appetizers in Greek cuisine. Greek Dolmades can be bought in your local store; however, they don’t come even close to these homemade authentic ones. So I don’t advise buying them. 

Nothing can beat their unique taste, and they’re straightforward to make. So,  in this article, we will look at preparing Greek dolmades.

The recipe is a traditional mix of fresh herbs, ground beef, and veggies. Dolmades are not restricted to Greece and are cooked in many Asian countries.

Ingredients

• 1 jar (16 oz) grape leaves in brine

• 1½ cups short grain rice (soaked in water for 15 minutes, then drained)

• 1 yellow onion, finely chopped

• 12 oz lean ground beef

• 4 cups low sodium chicken broth

• 1 tomato, thinly sliced

• ½ cup each: chopped fresh parsley, mint, and dill

• 1 tsp allspice

• ½ tsp ground cumin

• Salt & black pepper, to taste

• Extra virgin olive oil

• 4 tsp lemon juice (plus extra for serving)

• Plain yogurt or lemon wedges, for serving

Instructions

1. Prep the Grape Leaves

• Drain grape leaves from the brine, rinse well under cold water to remove excess salt, and set aside to drain.

2. Make the Filling

• Soak rice in water for 15 minutes, then drain completely.

• In a skillet, heat 1 Tbsp olive oil over medium heat. Add chopped onion and sauté until translucent.

• Add ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.

• Season with salt, pepper, allspice, and cumin. Remove from heat and let cool.

• Once the meat mixture has cooled, stir in drained rice, parsley, mint, dill, and 1 Tbsp olive oil. Mix until well combined.

3. Prepare the Pot

• Lightly oil the bottom of a wide, deep skillet or pot.

• Line the bottom with a single layer of grape leaves (use any broken or torn ones).

• Add a layer of sliced tomatoes on top of the grape leaves.

4. Stuff & Roll the Leaves

• Working one at a time, lay a grape leaf shiny-side down. Place about 1 tablespoon of filling near the base.

• Fold in the sides, then roll up tightly but not too tight (rice will expand).

• Repeat with remaining filling and leaves.

5. Assemble & Cook

• Arrange the stuffed grape leaves seam-side down in the pot, tightly packed in layers.

• Place an inverted heat-safe plate on top to keep dolmades from floating.

• Pour hot chicken broth over, just to barely cover the rolls.

• Cover the pot and simmer gently over medium-low heat for 30 minutes.

• Remove lid, drizzle lemon juice evenly over the top, cover again, and cook for another 30 minutes or until rice is tender and most liquid is absorbed.

6. Rest & Serve

• Let dolmades rest uncovered for 20–30 minutes to absorb extra liquid and flavors.

• Drizzle with a little olive oil before serving.

• Serve with plain yogurt or lemon wedges. Enjoy!

Tips & Variations

• Don’t overstuff the leaves; rice will expand during cooking.

• Rolling too loose will cause filling to spill; too tight, and the rice may not cook properly—aim for a firm but gentle roll.

• The inverted plate helps keep dolmades compact and evenly cooked.

• The filling or rolled dolmades can be prepped ahead and refrigerated overnight. Bring to room temperature before cooking.

• These are delicious warm or at room temperature.

Don’t forget to share the image below to your Pinterest board and save this Authentic Greek Dolmades Recipe!

FAQs about Greek Dolmades

Can I Make Vegan Greek Dolmades?

Yes, and it is straightforward! In fact, the vegan version of Greek Dolmades also counts as authentic; it’s just a matter of preference. 

So, if you are a vegan, all you need is to make changes to the fillings. Replace the meat with half a cup of rice.

After the onions are cooked, add them to the rice, and then add spices, salt, and pepper. Also, add fresh herbs to it. Mix well and use it for stuffing the grape leaves.

Can I use fresh leaves instead of jar leaves?

If you’ve used fresh leaves instead of a jar, wash them well before using them. You can also run hot water from them. After taking them out of the hot water, cool them and drain them.

How to store the leftovers?

To store the remaining in the fridge, use airtight containers. You can store it for three to four days. It is up to you if you want to enjoy them cold or hot. If you want to reheat them, put them in the skillet and some liquid and cover it. Cook at medium flame until they are hot.

We hope you enjoy these delicious Greek recipes, and we invite you to return to our site to learn more about authentic Greek food. Thank you for your time and attention; we are always happy to serve our audience.

Are you tired of making the same boring sandwiches again and again? Don’t worry. Today we are going to share the German stuffed Bierocks recipe. This particular recipe will teach you how to make Bierocks from scratch, so they’ll be more delicious than any store-bought ones you could buy!

By making this delicious Bierocks recipe, you’ll never have to worry about serving boring sandwiches again. 🙂

Bierocks are a staple in the cuisines of certain European countries, especially Germany and Russia. And while many people know about them, most don’t know how to make them authentically. 

No worries, I’m an expert in German recipes; you can check out my German Bratwurst and German Goeta Recipes. These are very popular here on Cooking Frog, and hopefully, this German Bierocks Recipe will be as well. 

What are Bierocks?

Bierocks are delicious German pastry pocket sandwiches made with flour, water, yeast, and a variety of savories. They’re often filled with ground beef and have a crunchy, flaky outside and a fluffy, soft inside. 

Bierocks were brought to the US by German/Russian immigrants somewhere around the 1870s. In the US, they are called “Kraut Bierocks”

They are very easy to bake and can be filled with all sorts of savories. They’re a common dish at social gatherings.

German Bierocks Recipe

Ingredients

Ingredients For Bierocks Dough

• ¼ cup sugar
• 1 cup lukewarm milk
• 4 cups all-purpose flour (unbleached)
• 2 ½ tsp dry yeast
• 2 tbsp melted butter (salted)
• ¾ tsp salt
• 1 egg (at room temperature and beaten)

For Filling

• ½ large onion (diced)
• ½ lb ground beef
• ¼ tsp salt
• 3 cups shredded cabbage
• ¼ tsp black pepper (ground)
• 1 tbsp milk

Instructions

Bierocks Dough Recipe

1. Mixing the Ingredients:
   • In a large bowl, combine sugar and milk, stirring until the sugar dissolves.
   • Add yeast to this mixture and let it sit for 7-10 minutes, until it starts to foam. This indicates the yeast is active.
2. Preparing the Dough:
   • Whisk the yeast mixture and add half of the flour, an egg, melted butter, and salt. Stir until well combined.
   • Gradually add the remaining flour, and knead the mixture for 10-12 minutes. The goal is a smooth, soft dough.
3. Letting the Dough Rise:
   • Place the dough back in the bowl. Cover it with a damp towel or plastic wrap to prevent drying.
   • Let the dough rise for about an hour in a warm spot. It should double in size. During this waiting period, you can prepare the filling.

Preparing the Filling

1. Cooking the Meat:
   • In a large non-stick pan, cook the meat over medium-high heat for 5-7 minutes until it browns.
   • Drain any excess grease.
2. Adding Cabbage:
   • Mix in the cabbage with the meat, cooking for another 8-10 minutes. The cabbage should become tender.
3. Seasoning:
   • Turn off the heat and season the mixture with salt and pepper to taste.

Assembling and Baking the Bierocks

1. Preparation:
   • Preheat your oven to 375°F (190°C).
   • Grease a baking sheet to prevent sticking.
2. Shaping the Bierocks:
   • Roll out the risen dough on a clean surface and divide it into 8 equal portions.
   • Flatten each piece into a circle (about 4-5 inches in diameter).
   • Place 2-3 tablespoons of the filling in the center of each circle.
3. Sealing the Bierocks:
   • Carefully bring the edges of the dough over the filling, pinching them together to seal. This will create a stuffed pocket.
4. Baking:
   • Place the sealed bierocks on the greased baking sheet.
   • Brush the tops with milk for a golden finish.
   • Bake in the preheated oven for 25-30 minutes, or until golden brown.
5. Cooling:
   • After baking, remove the bierocks and let them cool on a wire rack.

Spread the love for cooking! Pin this delightful Bierocks recipe to your Pinterest board and share the joy of homemade goodness with your followers. Let’s make this recipe a staple in kitchens everywhere!

What is the difference between bierocks and runzas?

Are bierocks the same as runzas? The differences between bierocks and runzas are quite small. In fact, most people consider them to be pretty much the same.

The main difference between bierocks and runzas comes from where the dish is from. In the case of bierocks, from Germany.

And in the case of runzas, the dish is from Nebraska. The 2nd difference between them is the shape. Bierocks are round. On the other hand, Runzas are rectangular.

Are bierocks the same as pierogies?

Bierocks are equally delicious as pierogies or varenyky, but they are not the same. You can check our recipe for Polish Cabbage pierogies. 

Bierocks are made with yeast dough. On the other hand, pierogies are made with unleavened dough, and they resemble dumplings more.

How do you store and reheat Bierocks?

Bierocks can be stored in the refrigerator for up to 3 days. You can even freeze them after baking. Take out the frozen Bierocks from the freezer 4-5 hours before eating and warm them in the oven for 8-10 minutes.

If you notice they start to brown too quickly, simply wrap them in the foil. We will not recommend microwaving the frozen Bierocks because they will get soggy.

Can I make Bierocks with the frozen rolls?

Traditionally, Bierocks are made with homemade soft yeast roll dough. In this recipe, we have shared a full tutorial on how to make Bierocks dough from scratch.

But you can make Bierocks from the frozen yeast roll. Some people also make them with store-bought biscuit dough. Also, don’t forget to thaw the roll before adding the fillings.

Can I make Bierocks with Pizza Dough?

Yes. Although I suggest you go for Chicago deep-dish pizza style because thin-crust doesn’t go well with Bierocks.

You can even experiment a bit by adding mozzarella to your Pizza Bierocks recipe; it has a mild taste so that it won’t interfere with Bierock’s amazing flavors. 

What can you serve with Bierocks?

You can serve onion rings, crinkle fries, German potato salad, peas and carrots, side salad, and Kroketten. Also, don’t forget to serve a glass of German beer with these delicious stuffed buns.

Follow these steps and you can confidently try to make delicious Bierocks.

They’re easy to make and taste great as an appetizer or as a main dish when served with your favorite dipping sauce. So, let’s make these amazing Bierocks together!

Tips & Tricks for Bierocks Recipe

• The dough should be tacky, but it should not stick to the surface or to the hand.
• You can include ground sausage, horseradish, and shredded cheese in your filling.
• Some parts of the meat should be with fat, which, when frying, will soften the meat fibers and prevent the cutlets from being dry and hard.
• You can substitute the shredded cabbage for sauerkraut in these bierocks.
• Serve with mustard as a dipping sauce.
• For the perfect results, leave filled bierocks at room temperature and bake when they are double in size.

Nutrition

• 311 calories  
• protein 9.7g
• carbohydrates 39g
• fat 11g
• cholesterol 31mg
• sodium 412mg

Conclusion

We hope this blog post has helped you learn how to make the perfect bierocks! So what are you waiting for? Get out there and start making your own bierocks!

If you follow these guidelines, you should have delicious homemade bierocks every time! Enjoy!