Easiest Way to Make Quick Myoga Ginger & Kabocha Fritters - Logo collection for you

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We hope you got insight from reading it, now let's go back to myoga ginger & kabocha fritters recipe. To make myoga ginger & kabocha fritters you need 6 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Myoga Ginger & Kabocha Fritters:

1. Provide 3 of Myoga ginger.
2. Provide 300 grams of Kabocha squash.
3. Use 1/2 medium of Carrot.
4. Provide 1 of Tempura flour.
5. Provide 1 of Ice cold water.
6. Get 1 of Oil for frying (vegetable oil 1 : sesame oil 1.

Steps to make Myoga Ginger & Kabocha Fritters:

1. Julienne the kabocha, carrot, and myoga. Wash the myoga and dry with a paper towel..
2. 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.).
3. Add ice water to create a coating on the surfaces of the vegetables..
4. 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..
5. Fry until both sides have crisply browned..
6. Place the fritters on a rack over a tray to drain excess oil..
7. 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.

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