Variety to Cooking Perfect Myoga Ginger & Kabocha Fritters
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To cook an extraordinary Myoga Ginger & Kabocha Fritters, below are the ingridients required:
- Get 3 of Myoga ginger.
- Get 300 grams of Kabocha squash.
- Use 1/2 medium of Carrot.
- Get 1 of Tempura flour.
- You need 1 of Ice cold water.
- Prepare 1 of Oil for frying (vegetable oil 1 : sesame oil 1.
After preparing the ingridients, now you are ready to make your tasty Myoga Ginger & Kabocha Fritters by following the procedures below:
- Julienne the kabocha, carrot, and myoga. Wash the myoga and dry with a paper towel..
- Place Step 1 into a bowl and cover very well with tempura flour. (Use enough flour so that there is some remaining in the bottom of the bowl.).
- Add ice water to create a coating on the surfaces of the vegetables..
- Heat a large amount of oil in a frying pan. Scoop out Step 3 with a wooden spoon and slide it into the frying pan..
- Fry until both sides have crisply browned..
- Place the fritters on a rack over a tray to drain excess oil..
- They're done. Optionally sprinkle with salt and serve..
Z. mioga - Z. mioga is a rhizomatous, deciduous perennial with upright, edible stems bearing large, narrowly lance-shaped, pointed, mid-green leaves and, from late summer into autumn, edible flower buds opening to orchid-like, fragrant, pale yellow flowers blooming at the base of the plant. Myoga Ginger When I was first establishing my garden I promised my wife a special place for her to grow some of her weird Japanese vegetables. One of the first things she ever planted was Myoga Ginger. You can see more pictures in my post about the bottom garden. Commonly called Myoga Ginger or Japanese Ginger, Zingiber mioga is grown for the flower buds and new shoots rather than the roots.
Recipe : Myoga Ginger & Kabocha Fritters
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step by step to make Myoga Ginger & Kabocha Fritters
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