Tempura Kabocha Pumpkin Recipe
Soba Noodles, Citrus Ponzu
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Ingredients
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Tempura Kabocha Pumpkin
Soba Noodles
Citrus Ponzu
Method
Prepare Tempura
- 1
Cut Kabocha
Slice the Kabocha pumpkin into thin wedges or bite-sized pieces.
- 2
Make Tempura Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, and salt. Gradually add ice water until a slightly lumpy batter forms.
- 3
- 4
Fry Pumpkin
Dip each piece of Kabocha pumpkin into the batter, allowing excess to drip off. Carefully place in hot oil and fry until golden and crispy, about 3-4 minutes. Remove and drain on paper towels.
Cook Soba Noodles
- 5
Boil Water
In a pot, bring water to a boil. Add soba noodles and cook according to package instructions, usually 4-6 minutes.
- 6
Drain Noodles
Once cooked, drain the noodles and rinse under cold water to stop the cooking process.
Make Citrus Ponzu
- 7
Combine Ingredients
In a small bowl, whisk together soy sauce, yuzu juice (or lemon juice), mirin, rice vinegar, and dashi stock.
- 8
Finish with Green Onions
Stir in chopped green onions and set aside.
