Kabocha no Tempura

Kabocha no Tempura is a delightful Japanese dish featuring crispy, golden-battered kabocha squash that is both sweet and savory. This vegetarian side dish is perfect for enhancing any meal with its unique texture and flavor.

Ingredients

• Kabocha squash - 300 grams
• All-purpose flour - 50 grams
• Cornstarch - 30 grams
• Ice-cold water - 100 ml
• Baking powder - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Vegetable oil - 500 ml (for frying)

Steps

1. 1. Cut the kabocha squash into thin slices, about 0.5 cm thick, and remove the seeds.
2. 2. In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt.
3. 3. Gradually add the ice-cold water to the dry ingredients, mixing gently until just combined (do not overmix).
4. 4. Heat vegetable oil in a deep pan or pot over medium-high heat until it reaches 180°C (350°F).
5. 5. Dip each slice of kabocha into the batter, allowing excess to drip off.
6. 6. Carefully place the battered kabocha slices into the hot oil in batches, frying for about 2-3 minutes or until golden brown and crispy.
7. 7. Use a slotted spoon to remove the tempura from the oil and place them on paper towels to drain excess oil.
8. 8. Serve hot with a dipping sauce or sprinkle with a little sea salt.

Nutrition

• Calories: 220
• Protein: 3 g
• Carbs: 35 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins A and C, supporting immune health.
• High in fiber, promoting digestive health.

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