Kabocha Tempura
A Japanese dish featuring slices of kabocha squash coated in a light tempura batter and deep-fried until crispy.
Instructions
- Cut the kabocha squash in half and scoop out the seeds. Slice the squash into 1/4 inch (0.6 cm) thick pieces, leaving the skin on.
- In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
- In a separate bowl, beat the egg lightly and then add the ice-cold water. Stir to combine.
- Pour the egg and water mixture into the flour mixture, stirring gently with chopsticks or a fork until just combined. It's okay if the batter is a bit lumpy.
- Heat vegetable oil in a deep fryer or large pot to 340°F (170°C).
- Dip each slice of kabocha into the batter, letting any excess drip off, then carefully place it into the hot oil.
- Fry the kabocha slices in batches, making sure not to overcrowd the pot. Fry until the batter is crisp and lightly golden, about 2-3 minutes per side.
- Using a slotted spoon, transfer the fried kabocha to a wire rack or paper towel-lined plate to drain excess oil.
- Mix the soy sauce and mirin in a small bowl to create a dipping sauce.
- Serve the kabocha tempura hot with the dipping sauce on the side.
Ingredients
Nutritional Information & Health Goals
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