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Use Myoga ginger.
Use Kabocha squash.
You need Carrot.
You need Tempura flour.
You need Ice cold water.
You need Oil for frying (vegetable oil 1 : sesame oil 1.

Short Tips:

- Prep work is a very fundamental part of cooking. You want to ensure you have every thing you may need. You likewise want to ensure you have all the supplies you could require. You do not want to remain in the center of a recipe and also figure out you are missing something important.

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..

If you leave it for too long it will get watery as the myoga ginger exudes moisture. Recipe by John Lee Cooker Japanese ginger or myoga ginger is the species Zingiber mioga in the Zingiberaceae family. It is an herbaceous, deciduous, perennial native to Japan. Only its edible flower buds and flavorful shoots are used in cooking. Flower buds are finely shredded and used in Japanese cuisine as a garnish for miso soup, sunomono, and dishes such as roasted.

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