Slices of Japanese pumpkin that become sweet and creamy when deep-fried.
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Wash the kabocha skin thoroughly, cut in half, remove seeds, and slice into 1/4-inch thick crescents.
Heat the vegetable oil in a deep pot or wok to 340°F (170°C).
In a medium bowl, lightly whisk the egg yolk and ice-cold sparkling water together.
Sift the flour and cornstarch into the liquid mixture and stir very briefly with chopsticks; lumps are okay.
Dust each kabocha slice lightly with a bit of dry flour before dipping into the tempura batter.
Carefully drop the battered slices into the hot oil, frying 3-4 pieces at a time to avoid crowding.
Fry for 2-3 minutes until the batter is crisp and light golden, and the squash is tender when pierced.
Drain the fried squash on a wire rack or paper towels and serve immediately with dipping sauce.
