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Ingredients
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Tempura Kabocha Pumpkin
Soba Noodles
Citrus Ponzu
Method
Prepare Tempura Kabocha
Prepare Pumpkin
Cut the kabocha pumpkin into wedges or thin slices, leaving the skin on.
Make Tempura Batter
In a bowl, mix the all-purpose flour, cornstarch, and baking powder. Gradually add the ice water, mixing lightly until just combined (do not overmix).
Heat Oil
In a deep pot, heat the vegetable oil to 350°F (175°C).
Fry the Pumpkin
Dip the pumpkin pieces into the tempura batter and carefully place them in the hot oil. Fry until golden brown and crispy, about 3-4 minutes. Drain on paper towels.
Cook Soba Noodles
Boil Water
In a saucepan, bring 4 cups of water to a boil.
Cook Soba
Add the soba noodles and cook according to package instructions (usually about 4-5 minutes). Drain and rinse under cold water.
Prepare Citrus Ponzu
Mix Ingredients
In a bowl, combine soy sauce, yuzu juice, rice vinegar, mirin, green onion, and dashi stock (if using). Stir well.