Kabocha Tempura

Tempura are battered and deep fried dishes, which are commonly eaten in Japan and I think tempura kabocha is the best one of all. If you want really crispy tempura, its recommended that you use ice water for the batter. It’s also good to make the batter right before frying tempura as preparing the batter ahead of time is not recommended. If you want to add extra crunch use panko breadcrumbs. From my kitchen.

  • 1 egg
  • 1 C ice-cold water
  • 1 C all-purpose flour, sifted
  • panko bread crumbs (optional)
  • kabocha squash

Cut kabocha in half, end to end, and scoop out seeds & pulp (save seeds for roasting). Cut the pumpkin into 1/4-1/2” slices.

Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to over mix the batter.

Dip each piece of pumpkin in the batter, then in panko breadcrumbs if using. Fry, 3 or 4 pieces at a time, in hot oil. Transfer to a plate lined w/ white paper or paper towel, serve immediately with salt or tempura sauce.