Kabocha Tempura is a delicious Japanese dish made with kabocha, a type of winter squash commonly known as Japanese pumpkin. The dish is prepared by coating thin slices of kabocha in a light and crispy tempura batter, then deep-frying them until golden brown. The result is a delightful combination of sweet and savory flavors, with a satisfying crunch in every bite. To make Kabocha Tempura, you will need the following ingredients: - 1 small kabocha (Japanese pumpkin) - 1 cup all-purpose flour - 1/2 cup cornstarch - 1 teaspoon baking powder - 1 cup ice-cold water - Vegetable oil for frying - Salt for seasoning Here are the steps to prepare Kabocha Tempura: 1. Cut the kabocha into thin slices, about 1/4 inch thick. Remove the seeds and peel the skin. 2. In a large bowl, combine the flour, cornstarch, and baking powder. Gradually add the ice-cold water while whisking until the batter becomes smooth. 3. Heat vegetable oil in a deep pan or pot to about 350°F (175°C). 4. Dip each... Leer más
