Plain and Simple! Bitter Melon Tempura
cookpad.japan @cookpad_jp
My mother taught me this recipe.
I've been making this since last year, and it goes well with beer.
Since the pith absorbs water, thoroughly pat dry the excess water. The stiff batter will give that extra tasty crunch. Recipe by Daiharu0712
Open in Cookpad AppCooking Instructions
- 1
Slice the bitter melon with seeds and pith intact into 1 cm rings. For those who prefer to remove the bitterness, soak in water first.
- 2
After soaking, the water will remain in the pith, so thoroughly pat dry excess water. Add salt to the tempura flour to make a stiff batter.
- 3
Deep fry to a crisp, and serve! Since they are already salted, you can munch on them as is.
- 4
The seeds are edible. They will become nice and crunchy.
Reactions
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Written by
A collection of the best recipes from the Cookpad Japan community, translated into English!
Read more Similar Recipes
-
Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon
I just came up with packing meat inside the bitter melon. The other tempura are my family's regular dish as I've been making them for a while.Adding a little sugar helps the coating to become nice and crispy.When you feel that you're short of flour for the dredging, please add some more. Recipe by Yuuyuu0221
-
Squid Tentacle Tempura Squid Tentacle Tempura
My mother taught me this recipe.Please pat dry the squid tentacles thoroughly. Any excess moisture could cause the oil to spit. Recipe by Yuuyuu0221 -
Sweet Potato Tempura Sweet Potato Tempura
You can make crispy tempura without using cold water or eggs. Enjoy it with various vegetables, so give it a try! o0*Updated the cover photo.The origin of this recipeI saw on TV (I forgot which program...) that adding potato starch to flour makes fried foods crispy, so I simplified it. Now, I also use potato starch for making kakiage, and it turns out crispy.
Translated from Cookpad Japan -
Simple and Amazingly Delicious Sweet and Spicy Chicken Tempura Simple and Amazingly Delicious Sweet and Spicy Chicken Tempura
I had been wanting to try to make chicken tempura with a sauce. I posted the recipe here since I wanted to be able to remember it!This uses a generous serving of sauce, which really whets the appetite. Adding onions doubles the sweetness of the sauce. This is also tasty with mayonnaise. Recipe by Rurika -
Quick Sweet Potato Tempura Quick Sweet Potato Tempura
When you're short on time, you can easily make sweet potato tempura (﹡ˆᴗˆ﹡)✩⃛About this recipeI always rely on the microwave for root vegetable dishes (๑•᎑•๑)
Translated from Cookpad Japan -
Sweet Potato Mock Tempura Sweet Potato Mock Tempura
My daughter loves sweet potato tempura, but I wanted to use less oil than usual.If you want more batter, increase the amount of tempura crumbs, flour, katakuriko, and water. Recipe by kurukurumin -
Crispy Lotus Root Tempura Crispy Lotus Root Tempura
This recipe became popular on January 19, 2014. It's a classic tempura dish. It's crispy and delicious. Enjoy it with salt or tempura dipping sauce.The origin of this recipeThis is a classic tempura dish in our household.
Translated from Cookpad Japan -
Chicken Tender Tempura Chicken Tender Tempura
These chicken tenders are really soft. My daughter loves them. They're good to put in bento boxes the next day.Feel free to change the amount of ginger. I love ginger, so I add quite a bit. You could also add thinly sliced shiso leaves to the tempura batter. Recipe by Kotori shokudou san -
Green Bean Tempura Green Bean Tempura
Very light and crispy. Finally I got my oldest son to eat green beans 🙌.Recipe for homemade tempura mix 👉https://cookpad.wasmer.app/us/recipes/5461561-tempura-mix?via=following_feed
-
Assorted Tempura Assorted Tempura
Sometimes you just crave tempura. It's best enjoyed right after frying.The history of this recipeThis is a tempura recipe I've been frying for years.
Translated from Cookpad Japan -
Crispy Tempura Crispy Tempura
By simply replacing the egg in the batter with mayonnaise, you can make tempura that is usually difficult to fry perfectly, without the batter becoming sticky, resulting in a light and crispy texture.The origin of this recipeThis is a secret recipe for making crispy tempura using Kewpie mayonnaise. The emulsified oil in the mayonnaise disperses in the batter, making the moisture in the batter evaporate more easily, so you can achieve a crispy finish just by frying as usual.
Translated from Cookpad Japan -
Crispy Tempura Crispy Tempura
Here's an easy recipe to make crispy tempura with mayonnaise. The emulsified oil in the mayonnaise disperses onto the coating and its moisture becomes easier to evaporate. That's why you get a more crispy result even if you follow your standard deep-fry routine for the tempura.Soaking the lotus root in water with a little vinegar gets rid of its bitterness and also makes them whiter. If you use cold water in the batter, it becomes even more crispy when deep-fried. Recipe by Kiyu-pi-mayone-zu.
More Recommended Recipes
https://cookpad.wasmer.app/us/recipes/151481
Comments