Kabocha Squash Tempura

Ingredients

• 1/2 medium Kabocha squash (deseeded and sliced into 1/4-inch wedges)
• 1 cup All-purpose flour
• 2 tablespoons Cornstarch
• 1 cup Ice-cold sparkling water
• 1 large Egg yolk
• 3 cups Vegetable oil for frying
• 1/2 cup Dashi stock(optional)
• 2 tablespoons Soy sauce(optional)
• 2 tablespoons Mirin(optional)
• 2 tablespoons Grated daikon radish(optional)

Instructions

1. 1

   Wash the kabocha skin thoroughly, cut in half, remove seeds, and slice into 1/4-inch thick crescents.

2. 2

   Heat the vegetable oil in a deep pot or wok to 340°F (170°C).

3. 3

   In a medium bowl, lightly whisk the egg yolk and ice-cold sparkling water together.

4. 4

   Sift the flour and cornstarch into the liquid mixture and stir very briefly with chopsticks; lumps are okay.

5. 5

   Dust each kabocha slice lightly with a bit of dry flour before dipping into the tempura batter.

6. 6

   Carefully drop the battered slices into the hot oil, frying 3-4 pieces at a time to avoid crowding.

7. 7

   Fry for 2-3 minutes until the batter is crisp and light golden, and the squash is tender when pierced.

8. 8

   Drain the fried squash on a wire rack or paper towels and serve immediately with dipping sauce.