The name of this dish, Heaven and Earth, is a euphemism for kitchen scraps, namely the tops (heaven) and bottoms (earth) of produce: tender, leafy celery tops; tougher leek tops; mushroom stems; carrot and daikon peels; stubby ends of lotus and burdock root, parsnips, rutabagas, and bitter melon. All sorts of neglected or remaindered vegetable bits can be transformed into lovely, lacy-crisp, colorful tempura pancakes.
The key to making tasty pancakes from disparate ingredients is to select items that cook at approximately the same temperature and time. Cutting your vegetables so that most are long and thin and a few are in crescents or rounds will make it easier to form a cohesive mass. Dusting ingredients with cornstarch before adding them to the batter will also help the pancakes hold together.
When you are ready to form the pancakes, use a large, flat stainless-steel spoon or ladle to help shape them. Dipping the spoon or ladle into hot oil first will ensure easy release of the pancake as you slip it into the oil.
Another bit of advice: gaman, which translates as "reticence" or "reluctance." Refraining from taking action is often considered a virtue in both the Japanese kitchen and Japanese society at large. My recipe instructs you not to take certain actions, though you may it tough to follow such advice.
I provide two assorted-vegetable examples below, one using wintertime produce, the other showcasing summer's bounty. At any time of year, use this recipe to guide you in creating your own heavenly pancake with earthy flavors. Serve with lemon or lime wedges and the three-pepper salt.
Recipe notes
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