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Ingredients
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Tempura Kabocha Pumpkin
Method
Preparation
- 1
Prepare Kabocha Pumpkin
Cut the kabocha pumpkin in half, remove the seeds, and slice it into thin wedges.
- 2
Make Tempura Batter
In a bowl, mix together the all-purpose flour, cornstarch, baking powder, and cold water until just combined, leaving some lumps.
- 3
Heat Oil
In a deep pot or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry Kabocha
Dip the pumpkin wedges into the tempura batter and carefully place them in the hot oil. Fry until golden brown, about 3-4 minutes, and drain on paper towels.
- 5
Cook Soba Noodles
In a separate pot, cook the soba noodles according to package instructions, then drain and rinse under cold water.
- 6
Serve
Plate the fried kabocha pumpkin alongside the soba noodles. Drizzle with citrus ponzu sauce or serve it on the side for dipping.
