Crispy Kabocha Tempura Recipe

5 from 2 votes

Prep: 5

Cook: 10

Total: 15

Servings: serving

Author: Juri Austin

Here's a great way to enjoy the taste of Japan at home. Learn how you can easily cook delicious, light Japanese kabocha tempura with this easy recipe!

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Equipment

Frying pan 22cm, (9 inches)

Ingredients

▢ ⅛ Kabocha Squash
▢ Oil for deep-frying

Batter

▢ 200 ml Cold Water
▢ 100 g Cake Flour
▢ ½ tsp Baking Powder

Tempura Sauce

▢ 600 ml Mentsuyu, Dilute with water according to the bottle instructions.
▢ 1 inch Daikon Radish

Instructions

Cut kabocha: Cut kabocha into thin slices.
Prepare a pan: Put oil about 2 cm (1 inch) high in a pan and heat it to 170C (335F).
Make the batter: Add cold water to a bowl, sift the flour and baking powder with a strainer, and mix.
Deep-fry: Dip the kabocha in batter, put them in the pan, and deep-fry until cooked (about a couple of minutes). Place them on a cooling rack to drip excess oil.
Make Tentsuyu: Grate the daikon radish (daikon oroshi). Dilute mentsuyu (noodle soup) with water according to the bottle instructions and add daikon oroshi.

Notes

Don't mix the batter until it's smooth. Overmixing can form gluten, making your tempura heavy and chewy. See 'Homemade Tempura Batter Recipe' for more tips.
Also, avoid frying too many pieces at once to maintain a consistent oil temperature.
Don't discard the leftover batter! You can make tenkasu (tempura flakes) and use them as a topping on noodles or rice bowls.

Video

Nutrition

Serving: 1servingCalories: 250kcal

This nutritional information is estimated and provided for general reference only.

Course: Main

Cuisine: Japanese

Keyword: kabocha tempura, vegetable tempura

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