Kabocha Tempura (Deep Fried Japanese Kabocha Squash)
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Kabocha Tempura is a very thinly sliced kabocha squash that is dipped in a light bread and deep fried to crystallized perfection. It is usually served with salt or sauce.
Kabocha Tempura is often included in a combined vegetable and shrimp tempura, commonly found on Japanese restaurant menus. However, in the fall, when kabocha squash is in season, kabocha tempura makes a great appetizer on its own.
What you’ll need
8-10 kabocha (thin, sliced) 1 egg 1/4 cup potato starch 3/4 cup flour (all-purpose) 1 cup water (ice cold) 2 tablespoons canola oil (or vegetable oil for frying) Salt to taste Optional: tempura dipping sauce (or use the generic term for bottled mentsuyu, a multi-cup noodle sauce, for convenience).
How to make it
If you plan to use kabocha tempura dipping instead of salt, make the dipping sauce first. Or use bottled mentsuyu either directly or if it is concentrated, dilute with water according to the instructions on the bottle. Wash the kabocha. The easiest way to trim the whole kabocha squash is to cut from the bottom up and up first to firm the surface at the bottom for stability and cut the kabocha. Remove the seeds and fibrous strands from the inner cavity and discard. Leaving the skin intact, carefully cut 8-10 thin kabocha sections. Each piece should be about 1/4 inch thick. The smaller the pumpkin, the faster it will cook. Place on the side. In a small bowl, combine the egg, flour, potato starch and ice cold water. The key to crispy tempura is to make sure the water is very cold. Tip: try stirring in the water just before the kaboko slices are battered in the sauce and the oil is prepared for frying. Heat the oil in a small pan. 375 degrees Fahrenheit. Dip a peeled slice of kabocha into tempura batter and place in hot oil. Allow each slice to cook for about 2 minutes until tender. Better not oil the pan to limit the number of kaboko slices to 3 to 4 pieces. Serve immediately with salt or tempura sauce.
Additional Information:
The tempura batter in this recipe is a blend of potato starch and all-purpose flour. The addition of potato starch makes the batter different from other tempura batter recipes that are 100% flour. However, the key to crisp tempura is to use ice-cold water at room temperature. I often add ice cubes to the water and strain them into the tempura dough before measuring the water.
Make sure the frying oil is on medium-high and the temperature is 375 degrees Fahrenheit for optimal frying conditions.
Nutrition Facts (per serving) Calories 135 Total Fat 5 g Saturated Fat 1 g Saturated Fat 2 g Cholesterol 52 mg Sodium 454 mg Carbohydrate 19 g Fiber 2 g Protein 4 g (Nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
