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Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon
Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon

Lots of people like cooking and also think it makes the best relaxing leisure activity. A kitchen that is loaded with fresh food that scents scrumptious is specific to make anyone’s mood a little bit lighter. It can in some cases appear difficult, though, to identify dishes that work for you or advice that brings about an inevitably effective meal. Perhaps this Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon recipe is the one you are trying to find. To cook Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon you only need 15 ingredients and 8 steps. Here is how you do it.

To get started with this recipe, we have to prepare a few ingredients. To make Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon you need 15 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon:
  1. Provide 1/2 Bitter Melon
  2. You need 100 grams ★ Ground pork
  3. You need to prepare 1 ★ Grated ginger
  4. You need 1 dash ★ Salt
  5. Use 8 leaves Shiso leaves
  6. You need 1/6 Kabocha squash
  7. You need to prepare 3 Asparagus
  8. Prepare 2 small Eggplants
  9. You need to prepare 1 ☆ Sugar
  10. You need 200 ml ☆ Cake flour
  11. Take 200 ml ☆ Ice cold water
  12. You need 1 ☆ Egg
  13. Prepare 1 Oil
  14. Prepare 1 Grated daikon radish
  15. Provide 1 Mentsuyu
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Steps to make Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon:
  1. Slice the bitter melon into 1 cm rounds. Knead the ★ ground pork with the grated ginger and salt. Pack it inside the bitter melon.
  2. Slice the asparagus into 5 cm long pieces, and the kabocha squash into 5 mm thick slices.
  3. Shred the shimeji mushrooms into small clumps. Slice the eggplants in half, then score a vertical line.
  4. 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.
  5. Only dredge one side for the shiso. Dredge the bottom half of the eggplants to fry.
  6. For the rest of the vegetables, dredge the whole thing to deep-fry.
  7. Dish it up. Serve with grated daikon radish, grated ginger and tentsuyu dipping sauce.
  8. Fluffy Bitter Melon and Egg. - - https://cookpad.com/us/recipes/155688-fluffy-stir-fried-bitter-melon-and-eggs

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