Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon

Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon

In this recipe, you will stuff the bitter melon with meat and make it into a tempura. Enjoy a wonderful variation of summer vegetables.

Ingredients: 4-5 servings

Bitter Melon
★ Ground pork
100 g
★ Grated ginger
as needed
★ Salt
a small amount
Shiso leaves
8 leaves
Kabocha squash
2 small
☆ Sugar
as needed
☆ Cake flour
1 cup
☆ Ice cold water
1 cup
☆ Egg
1 (1 cup total with the ice cold water)
to taste
Grated daikon radish
as needed
as needed


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 (Recipe ID: 1896807).

Story Behind this Recipe

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.