Thin slices of sweet Kabocha fried in a light, crackly batter are a favorite at Japanese restaurants. They are easy to make at home too.
Prep: 15 minutes | Cook: 15 minutes | Serves: 4
Ingredients
- 1/4 Kabocha squash, seeded and sliced 1/4 inch thick
- 1 cup all purpose flour (or tempura flour)
- 1 egg yolk
- 1 cup ice cold sparkling water
- Vegetable oil for frying
- Dipping sauce: 1/2 cup dashi, 2 tablespoons soy sauce, 2 tablespoons mirin
Instructions
- Heat 2 inches of oil in a heavy pot to 340°F.
- Whisk the egg yolk and ice cold sparkling water, then add the flour and stir just a few times. Lumps are fine. Do not overmix.
- Pat the Kabocha slices dry, dip them in the batter, and let the excess drip off.
- Fry a few slices at a time for 2 to 3 minutes, turning once, until crisp and pale golden.
- Drain on a wire rack and sprinkle lightly with salt.
- Warm the dashi, soy sauce and mirin together for dipping and serve right away.
Farm Tip
Keep the batter cold by setting the bowl over ice. Cold batter is the secret to a light, crispy coating.
Order Your Kabocha from Kabocha Squash Farms. Every recipe here starts with Kabocha grown in the rich black dirt of Pine Island, New York. Call (845) 772-1528 or send us an inquiry for retail or wholesale orders. We truck orders anywhere, or you can pick up at the farm.
