The batter on this tempura is thinner than most, which translates to a quick-cooking dish. Chef Grant Sato shares the recipe in his cookbook, “An Okinawan Kitchen.”

GOYA TEMPURA (BEER-BATTERED BITTER MELON)

By Chef Grant Sato, “An Okinawan Kitchen”

• 2 goya (bitter melon), cut into 1/4-inch thick rings, seeds removed
• 1/4 cup cornstarch
• 2 cups all-purpose flour
• 2-1/2 cups beer
• 1 egg
• 2 tablespoons furikake (dried seasoned seaweed, found in Asian aisle of supermarkets; any type will do)
• 1 teaspoon salt
• Vegetable oil, for deep-frying

Pat goya rings dry with paper towels, then dust with cornstarch and set aside. To make batter, in bowl, combine remaining ingredients except oil; whisk until smooth.

Heat oil to 350 degrees. Dip goya rings into batter and deep-fry about 2 minutes or until golden brown. Drain on paper towel-lined plate. Serve hot. Serves 5.

Nutritional information unavailable.

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