Authentic dry gardens, lakes, stone lanterns, plants, trees, flowers, and a beautiful Japanese tea house provide the perfect meditative environment to refocus and reflect on life and nature's simple pleasures. Dr. Koichi Kawana, the garden's creator, succeeded in adapting this oasis to be true in Japanese detail while still compatible with the adjoining water reclamation plant and administration facility, "thus achieving what he termed mystic profundity". Yin and Yang, so glad to see you again.
Veggie Sweet Mini Peppers and sweet potatoes. Since I've been working on creating a homemade veggie burger recipe I thought it would be fun to take some of the same vividly purple Okinawa Sweet Potatoes from Melissa's I used in the first recipe and make them into Tempura Fries to accompany some mini burgers. (Until my own burger recipe is ready to publish, please choose any of the very good veggie burgers available at your supermarket to recreate this dish.)
Purple Okinawa Tempura Fries
2 large regular sweet potatoes
tempura batter mix
teriyaki sauce + ketchup
Fill a bowl with cold water. Peel the potatoes, cut them into traditional fry shapes or rounds if you prefer, and place them into the cold water.
Make the tempura batter according to instructions on the box and set aside while oil heats. In the meantime, drain the potato pieces on paper towels and thoroughly pat dry.
In a heavy pot heat the vegetable oil, at least 2 inches deep, until a drop of batter sizzles. Dip each potato piece into the batter, let some drip off, then gently drop into the hot oil. Repeat with more pieces but don't overcrowd the pot. Cook 2-3 minutes per side, remove finished pieces to a pan lined with parchment paper, and repeat until all the potatoes are cooked.
Allow the fries to cool slightly then serve with both teriyaki sauce and ketchup, alongside your veggie burgers.
More Japanese and American yin/yang synchronicity: