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We hope you got insight from reading it, now let’s go back to tempura with summer vegetables and meat-stuffed bitter melon recipe. To cook tempura with summer vegetables and meat-stuffed bitter melon you only need 15 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon:
- Provide 1/2 Bitter Melon
- Prepare 100 grams ★ Ground pork
- Provide 1 ★ Grated ginger
- Use 1 dash ★ Salt
- Get 8 leaves Shiso leaves
- Use 1/6 Kabocha squash
- You need 3 Asparagus
- Get 2 small Eggplants
- Provide 1 ☆ Sugar
- You need 200 ml ☆ Cake flour
- Get 200 ml ☆ Ice cold water
- Get 1 ☆ Egg
- You need 1 Oil
- Provide 1 Grated daikon radish
- You need 1 Mentsuyu
Instructions to make Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon:
- Slice the bitter melon into 1 cm rounds. Knead the ★ ground pork with the grated ginger and salt. Pack it inside the bitter melon.
- Slice the asparagus into 5 cm long pieces, and the kabocha squash into 5 mm thick slices.
- Shred the shimeji mushrooms into small clumps. Slice the eggplants in half, then score a vertical line.
- Mix the cake flour, egg, ice cold water and 1 teaspoon sugar into a bowl. Heat the oil for deep-frying. Dredge the bitter melon and deep-fry in order.
- Only dredge one side for the shiso. Dredge the bottom half of the eggplants to fry.
- For the rest of the vegetables, dredge the whole thing to deep-fry.
- Dish it up. Serve with grated daikon radish, grated ginger and tentsuyu dipping sauce.
- Fluffy Bitter Melon and Egg. - - https://cookpad.com/us/recipes/155688-fluffy-stir-fried-bitter-melon-and-eggs
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