Tempura with Summer Vegetables and Meat-Stuffed Bitter Melon

• 1/2 Bitter Melon
• 100 grams Ground pork
• 1 Grated ginger
• 1 dash Salt
• 8 leaves Shiso leaves
• 1/6 Kabocha squash
• 3 Asparagus
• 2 small Eggplants
• 1 Sugar
• 200 ml Cake flour
• 200 ml Ice cold water
• 1 Egg
• 1 Oil
• 1 Grated daikon radish
• 1 Mentsuyu

1. Slice the bitter melon into 1 cm rounds.
2. Knead the ground pork with the grated ginger and salt.
3. Pack it inside the bitter melon.
4. Slice the asparagus into 5 cm long pieces, and the kabocha squash into 5 mm thick slices.
5. Shred the shimeji mushrooms into small clumps.
6. Slice the eggplants in half, then score a vertical line.
7. Mix the cake flour, egg, ice cold water and 1 teaspoon sugar into a bowl.
8. Heat the oil for deep-frying.
9. Dredge the bitter melon and deep-fry in order.
10. Only dredge one side for the shiso.
11. Dredge the bottom half of the eggplants to fry.
12. For the rest of the vegetables, dredge the whole thing to deep-fry.
13. Dish it up.
14. Serve with grated daikon radish, grated ginger and tentsuyu dipping sauce.
15. Fluffy Bitter Melon and Egg.

bitter, ground pork, ginger, salt, leaves, squash, eggplants, sugar, flour, cold water, egg, oil, radish, mentsuyu

Taken from cookpad.com/us/recipes/154961-tempura-with-summer-vegetables-and-meat-stuffed-bitter-melon (may not work)