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Ingredients
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Tempura Batter and Kabocha
Method
Preparation and Cooking
Prepare the Kabocha
Cut the kabocha squash into thin slices, about 1/4 inch thick, and set aside.
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and a pinch of salt. Gradually add ice water and mix until just combined. The batter should be lumpy; do not overmix.
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Fry the Kabocha
Dip each slice of kabocha into the tempura batter, allowing excess batter to drip off. Carefully place the battered kabocha into the hot oil. Fry in batches, making sure not to overcrowd the pot.
Drain and Serve
Fry until golden brown and crispy, about 3-4 minutes. Use a slotted spoon to remove the tempura from the oil and drain on paper towels. Serve immediately with dipping sauce.
