Heaven-and-Earth Tempura Cakes

Heaven-and-Earth Tempura Cakes
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 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of vegetable oil, julienne-cut kabocha squash peels, zucchini, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a dairy free diet.

Instructions

1
Depending upon seasonal availability, choose to make either the winter pancakes or the summer pancakes: To make the winter pancakes, place the red onion in a bowl. With a pastry brush, dust the slices thoroughly with some of the cornstarch. Pull gently to separate the crescent shapes, dusting again with a bit more cornstarch.
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Corn StarchCorn Starch
Red OnionRed Onion
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Pastry BrushPastry Brush
BowlBowl
2
Add the carrot and sweet potato peels to the bowl and dust with the remaining cornstarch. Toss to distribute the vegetables evenly.
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Sweet PotatoSweet Potato
Corn StarchCorn Starch
VegetableVegetable
CarrotCarrot
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BowlBowl
3
To make the summer pancakes, with a pastry brush, dust the bitter melon slices thoroughly with some of the cornstarch, then place them in a bowl. Dust the zucchini slices and kabocha peels in a similar manner and add them to the bowl; toss to distribute evenly. Dust the shredded shiso leaves and chives with cornstarch and add them to the bowl; toss again to distribute evenly.
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Bitter GourdBitter Gourd
Shiso LeavesShiso Leaves
Corn StarchCorn Starch
ZucchiniZucchini
Kabocha SquashKabocha Squash
ChivesChives
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Pastry BrushPastry Brush
BowlBowl
1
Place the ice cubes in a small bowl with half of the water. Sift the cake flour over the water and stir to mix slightly; there should still be lumps. If needed, add water, a few drops at a time, until the batter is the consistency of a thin pancake batter.
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Cake FlourCake Flour
Ice CubesIce Cubes
WaterWater
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BowlBowl
2
Pour the vegetable oil to a depth of 1 1/2 inches into a small wok or small, deep skillet.
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Vegetable OilVegetable Oil
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Frying PanFrying Pan
WokWok
3
Add the sesame oil and heat slowly. Check the temperature with an unvarnished long wooden chopstick (or a bamboo skewer). Small bubbles will form around the tip when the oil is about 350°F. Wait for about 45 seconds longer to allow the temperature to rise a bit more—to about 370°F—and then test the oil temperature with a few drops of batter. If they sink slightly, then rise to the surface and puff quickly but do not color, the oil is ready. You may need to fry the pancakes in batches to avoid crowding them in the pan. Preheat the oven to 200°F for keeping the cooked pancakes warm.
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Sesame OilSesame Oil
Cooking OilCooking Oil
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ChopsticksChopsticks
SkewersSkewers
OvenOven
Frying PanFrying Pan
4
Spoon a bit of the batter over the cornstarch-dusted vegetables and toss lightly to coat the vegetables with the batter. Dip a large spoon or ladle into the hot oil.
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Corn StarchCorn Starch
VegetableVegetable
DipDip
Cooking OilCooking Oil
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LadleLadle
5
Place one-eighth of the vegetable mixture in the bowl of the oil-dipped spoon. Carefully tilt the spoon to slide the pancake into the hot oil, aiming to make a disk about 2 inches in diameter. The batter and cornstarch act as "glue" to keep the vegetable slivers together. Repeat to make more pancakes, being careful not to crowd the pan.
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Corn StarchCorn Starch
VegetableVegetable
Cooking OilCooking Oil
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BowlBowl
Frying PanFrying Pan
6
Most important, refrain from touching the pancakes for a full 30 seconds after you place them in the oil. It will seem like an eternity, but gaman will yield the best results. If wayward bits are strewn at the edges of your pan, carefully pick them up and place them on top of the still-moist pancake batter in the center. (Skill with long chopsticks will be well rewarded, though a long-handled fine-mesh skimmer can scoop beneath as well.) If the center of the pancake is very dry, dip the wayward bits in some fresh batter before "gluing" them in place. When the batter in the center of the disk seems barely moist, carefully invert the pancake.
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DipDip
Cooking OilCooking Oil
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ChopsticksChopsticks
SkimmerSkimmer
Frying PanFrying Pan
7
After flipping, allow the pancakes to fry undisturbed for about 1 minute, or until crisp. Using cooking chopsticks or a skimmer, remove the pancakes from the oil and place them on a rack set over a baking sheet to drain. If frying in batches, place the baking sheet in the oven to keep the fried pancakes warm. Use the skimmer to clear the oil of batter bits between batches.
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Cooking OilCooking Oil
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Baking SheetBaking Sheet
ChopsticksChopsticks
SkimmerSkimmer
OvenOven
8
When all of the pancakes are fried, transfer them to paper towels to absorb any additional surface oil.
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Cooking OilCooking Oil
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Paper TowelsPaper Towels
9
Reprinted with permission from Kansha: Celebrating Japan's Vegan and Vegetarian Traditions by Elizabeth Andoh, copyright © 201
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Published by Ten Speed Press, a division of Random House, Inc.
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Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Leo Steen Saini Vineyard Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.
Leo Steen Saini Vineyard Chenin Blanc
Leo Steen Saini Vineyard Chenin Blanc
Like being transported to a spring meadow, this lovely wine displays enticing aromas of chamomile, lemon verbena, thyme and zesty citrus. On the long, refreshing palate, excellent natural acidity and wet gravel minerality bring beautiful energy to the wine, carrying flavors of green apple and Anjou pear to a bright, focused finish.
DifficultyExpert
Ready In45 m.
Servings8
Health Score2
Dish TypesSide Dish
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