Heaven-and-Earth Tempura Cakes - Japanese Recipes

Name: Heaven-and-Earth Tempura Cakes - Japanese Recipes
Ingredients: 85 grams bitter melon, cut in half lengthwise, seeds removed, very thinly sliced, salted with 1/4 teaspoon salt, and drained, about 1/4 cup; 1 pinch Generous of freshly ground black pepper; 59 milliliters self-rising cake flour; 79 milliliters julienne-cut carrot peels (1-inch strips; about 3 ounces); 1 Tbsp cornstarch; 8 servings Several ice cubes; 79 milliliters julienne-cut kabocha squash peels (3/4-inch strips; about 3 ounces); 0 teaspoons kosher salt; 8 servings Lemon or lime wedges; 1 red onion, cut into thin slices through the stem end to make crescent shapes (about 1/3 cup); 1 teaspoon aromatic sesame oil (optional); 1 pinch Generous of tõgarashi; 2 Tbsps finely shredded summer herbs such as fresh shiso leaves; 79 milliliters julienne-cut Japanese-style sweet potato or other sweet potato peels (1-inch strips; about 2 1/2 ounces); 8 servings Vegetable oil for deep-frying; 79 milliliters cold water; 2 smalls zucchini, about 4 ounces total weight, tops trimmed, cut in half lengthwise, and then cut on the diagonal into thin slices, about 2/3 cup; 1 pinch Generous of kona-zanshõ

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Heaven-and-Earth Tempura Cakes might be just the Japanese recipe you are searching for. One portion of this dish contains around 2g of protein, 15g of fat, and a total of 178…

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Ingredients

85 grams bitter melon, cut in half lengthwise, seeds removed, very thinly sliced, salted with 1/4 teaspoon salt, and drained, about 1/4 cup
1 pinch Generous of freshly ground black pepper
59 milliliters self-rising cake flour
79 milliliters julienne-cut carrot peels (1-inch strips; about 3 ounces)
1 Tbsp cornstarch
8 servings Several ice cubes
79 milliliters julienne-cut kabocha squash peels (3/4-inch strips; about 3 ounces)
0 teaspoons kosher salt
8 servings Lemon or lime wedges
1 red onion, cut into thin slices through the stem end to make crescent shapes (about 1/3 cup)
1 teaspoon aromatic sesame oil (optional)
1 pinch Generous of tõgarashi
2 Tbsps finely shredded summer herbs such as fresh shiso leaves
79 milliliters julienne-cut Japanese-style sweet potato or other sweet potato peels (1-inch strips; about 2 1/2 ounces)
8 servings Vegetable oil for deep-frying
79 milliliters cold water
2 smalls zucchini, about 4 ounces total weight, tops trimmed, cut in half lengthwise, and then cut on the diagonal into thin slices, about 2/3 cup
1 pinch Generous of kona-zanshõ