Crispy Kabocha Tempura Recipe

Serves 4

5 mins prep

10 mins cook

15 mins total

Here's a great way to enjoy the taste of Japan at home. Learn how you can easily cook delicious, light Japanese kabocha tempura with this easy recipe!

2 servings

Cut kabocha: Cut kabocha into thin slices.
Prepare a pan: Put oil about 2 cm (1 inch) high in a pan and heat it to 170C (335F).
Make the batter: Add cold water to a bowl, sift the flour and baking powder with a strainer, and mix.
Deep-fry: Dip the kabocha in batter, put them in the pan, and deep-fry until cooked (about a couple of minutes). Place them on a cooling rack to drip excess oil.
Make Tentsuyu: Grate the daikon radish (daikon oroshi). Dilute mentsuyu (noodle soup) with water according to the bottle instructions and add daikon oroshi.