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

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, tempura with summer vegetables and meat-stuffed bitter melon. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon is something which I’ve loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few ingredients. You can cook tempura with summer vegetables and meat-stuffed bitter melon using 15 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon:
  1. Take 1/2 Bitter Melon
  2. Prepare 100 grams ★ Ground pork
  3. Make ready 1 ★ Grated ginger
  4. Get 1 dash ★ Salt
  5. Get 8 leaves Shiso leaves
  6. Take 1/6 Kabocha squash
  7. Make ready 3 Asparagus
  8. Prepare 2 small Eggplants
  9. Take 1 ☆ Sugar
  10. Prepare 200 ml ☆ Cake flour
  11. Take 200 ml ☆ Ice cold water
  12. Prepare 1 ☆ Egg
  13. Make ready 1 Oil
  14. Get 1 Grated daikon radish
  15. Make ready 1 Mentsuyu
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

So that is going to wrap it up for this exceptional food tempura with summer vegetables and meat-stuffed bitter melon recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!