Kabocha Tempura, also known as Japanese Pumpkin Tempura, is a popular and delicious dish in Japanese cuisine. It is made by deep-frying slices of kabocha, a type of winter squash, in a light and crispy tempura batter. The result is a golden and crispy exterior with a soft and sweet interior. To make Kabocha Tempura, you will need the following ingredients: - 1 small kabocha squash - 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 squash into 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 slice of kabocha into the tempura batter, making sure it is fully coated. 5. Carefu... Leer más
