#Kabocha Tempura Recipe

{Pumpkin Recipe #2} Pumpkin & Vegetable Tempura Another way to use up your pumpkin before Thanksgiving is to coat it in some tempura batter & fry it up to an airy golden perfect bite. You can use any of your favorite seasonal vegetables & instead of sweet potatoes or carrots, we are using pumpkin which when fried becomes really rich & buttery! Excited for you to crunch away!! ... Pumpkin & Vegetable Tempura (serves up to 2-3) 2 cups pumpkin (sliced ½ inch width) 1 cup asparagus (2-inch pieces) 2 cups broccoli 5 cups frying oil Extra salt (for after frying the tempura) Serve with: store-bought soy sauce or tempura sauce Tempura batter: ¾ cup all-purpose flour ½ cup corn starch 1 large egg ½ tsp salt 1/3 cup carbonated or sparkling water (extra chilled) Handful of icecubes {How to}: Heat oil to medium-high heat. Rinse, clean, pat dry & chop vegetables accordingly. Prepare tempura batter by combining all the ingredients in the list (make sure batter is cold). Dip vegetables in the batter & carefully fry in the oil. Make these in batches (do not crowd the frying pan). Once the vegetables float to the top, take them out on a paper towel-lined plate & sprinkle with salt. . . . #foodie #food #instafood #tempura #pumpkinrecipes #lunch #dinner #snack #feedfeed #foodfeed #delicious #yummy #foodstagram #vegetabletempura

the best thing to eat while contemplating the inevitable passing of time, is tempura. Cut your kabocha into 1/4” thin strips and salt to season. I used a tempura mix and added ice water. Coat the squash with the batter Shallow fry for 2-3 mins at 325 degrees until golden! Serve with Mentsuyu or a Soy Vinegar dipping sauce. #kabocha #tempura #easycooking #sidedish #japanesefood

kabocha (squash), onion + prawn “kaki-age” tempura recipe kabocha squash is in season right now 🍂 and is one of my favourite ways of having tempura. I’m always so happy when I see it in a tempura assortment. Today, we’re making a ‘kaki-age’ donburi which is a tempura mixed with onion + sakura Ebi (small shrimp - optional) on a bed of rice + a delicious sauce. Here’s how you can make your own: Ingredients for two — 100g Kabocha squash, thinly sliced with peeler 1/2 onion, thinly sliced with mandolin 2 tbsp sakura ebi (linked in stories) 50g flour 70ml cold water 2cm deep of vegetable oil in your chosen frying pan 2 tbsp mentsuyu, 2 tbsp boiling water 1 tsp shichimi (rice, cooked ahead of time) Steps - 1. Thinly slice the kabocha using a peeler + mandolin the onion. This is already delicious but adding sakura adds an extra depth of flavour! 2. Sprinkle the flour, pour over the water. 3. Heat the oil (around 2cm in a frying pan) on medium heat + add a large spoonful, thinking about the size of your serving bowl. Tip: Spread out using a chopstick. The more space between the pieces, the crispier. Flip half way through. 4. While that’s cooking, dilute the mentsuyu with boiling water. Once crispy, take it out on to a gridded tray to drain as much of the oil as possible. 5. Rice goes into each serving bowl, then the ‘kaki-age’ + drizzle the mentsuyu. 6. Sprinkle shichimi + serve! Enjoy! SAVE this if you love tempura + want an autumnal, moreish dinner inspo! ✨🍂

My wife was craving some Tempura so I made this delicious fried vegetable tempura at home! You can use different veggies for this but we like using sweet potatoes and onions! It’s so crispy and super tasty! Ingredients: - onions - sweet potatoes - 2 cups of @pillsbury all purpose flour - 1 1/2 cups of water - 1 teaspoon salt - Sriracha sauce - @kikkomanusa soy sauce #tempura #japanesefood #EasyRecipe #Recipe #japaneserecipe #appetizer #easyrecipes #sushi #cooking #food #foodstagram #japanesetempura #food #lunch #dinner #appetizerideas

the best kabocha squash recipe you're likely to find #kabocha #kabochasquash #squash #garlic

Have you cooked Vegetable Tempura? It’s so easy!! Save this recipe for later! Serving Size: 4 servingsPrep Time: 20 minutesCook Time: 15 minutes Ingredients: • Tempura flour (as per package instructions) • Cold water • Maitake mushrooms • Green beans, trimmed • Shiitake mushrooms, stems removed • Slices of Kabocha squash For Kakiage (mixed tempura): • Corn kernels • Sliced Okura For Tempura Dipping Sauce: • 5oz water • 1/2 tsp dashi powder • 3 tbsp soy sauce • 3 tbsp mirin (sweet rice wine) • 1-2 tsp sugar (adjust to taste) • Grated daikon radish (optional, for serving) Instructions: 1. Prepare the Batter: Combine tempura flour with cold water according to the package instructions. 2. Prep the Ingredients: Clean and cut all vegetables. 3. Fry the Tempura and Kakiage: Heat oil to 350°F (175°C). Dip ingredients in batter and fry until golden. 4. Make the Dipping Sauce: Combine dashi, soy sauce, mirin, and sugar in a saucepan. Bring to a simmer, then cool. 5. Serve: Enjoy your Tempura and Kakiage with the dipping sauce, adding grated daikon if desired. #homecooking #cooking #japanesefood #asianfood #washoku #vegetarian #vegetables #vegan #veganfood #veganrecipes #veganrecipe #food #foodie #foodies #foodphotography #foodpics #foodpic #foodoftheday #foodblog #foodblogger #foodbloggers #chicago #chicagoblogger #tempura #easyrecipeideas #recipe

Japanese Pumpkin Croquette (Kabocha Korokke) by @browngirlvegan_ 🎃🤍 Such a cozy fall recipe! Vegan + gluten free ✨ “I recently went to a vegan japanese place and saw they had pumpkin croquettes! And given I have plenty of pumpkin in my fridge, I wanted to recreate it with simple and pantry-friendly ingredients.” I N G R E D I E N T S (Makes about 5 medium sized croquettes) ◻️1.5 cups kabocha squash, cubed ◻️2 tbsp nutritional yeast ◻️1/2 teaspoon salt ◻️1/4 teaspoon freshly cracked black pepper ◻️1 tsp onion powder ◻️1 tsp garlic powder For frying: ◻️Corn starch ◻️Unsweetened plant milk ◻️Panko breadcrumbs / gluten-free breadcrumbs Tonkatsu sauce: ◻️1 tbsp ketchup ◻️2 tsp vegan worchestire sauce ◻️2 tsp soy sauce ◻️1 tsp date syrup ◻️splash of water to dilute Full recipe on @browngirlvegan_’s website. 🎥: @browngirlvegan_ #vegan #veganrecipe #veganfood #pumpkinrecipes #plantbased #plantbasedfood #vegansofig #vegansofinsta #vegansofinstagram #healthyfood #healthyrecipes #fallrecipes #japaneserecipes #veganshare #veganfoodshare

Cozy up with simmered kabocha squash 🍂 Sweet, savory, and tender — Japanese comfort food at its best! #kabocha #japaneserecipes #comfortfood #squashrecipe #easycooking #simpledelicious

VERDURAS EN TEMPURA (receta y consejos👇🏻) Os presento uno de mis entrantes favoritos. Quedan deliciosas😍. Ingredientes: Verduras: - Pimiento - Calabacín - Berenjena Puedes tempurizar las que más te gusten, teniendo en cuenta que si son muy duras, como por ejemplo la zanahoria, debes blanquearlas antes (hervirlas 1 minuto, pasando enseguida a agua muy fría). Tempura: - 75 gr de harina de trigo - 75 gr de maicena - 1 huevo - 1 cucharadita de levadura química (5 gr) - 175 ml de agua muy fría - Sal 👉🏻Consejos para conseguir una tempura perfecta: 1. Prepara una mezcla de tempura adecuada: La mezcla de tempura debe ser ligera y crujiente. Para lograr esto, mezcla los ingredientes que indico en la lista con el agua muy fría. El contraste de tempura fría y aceite caliente conseguirá un resultado crujiente. 2. Asegúrate de que tus verduras estén secas: Antes de sumergir las verduras en la mezcla de tempura, asegúrate de que estén completamente secas. Si hay agua en las verduras, la mezcla de tempura no se adherirá bien y el resultado final no será tan crujiente. 3. El aceite debe estar limpio y caliente para lograr que las verduras queden crujientes y doradas. Una temperatura adecuada del aceite para freír es de alrededor de 170-180°C. 4. Fríe las verduras en pequeñas cantidades para que no se peguen entre sí y para que el aceite mantenga una temperatura constante. Esto ayudará a que las verduras queden crujientes. 5. Escúrrelas bien: Después de freír las verduras, escúrrelas bien en papel absorbente para eliminar el exceso de aceite. De esta manera, las verduras mantendrán su textura crujiente y no quedarán grasosas. #tempura #verduras #crujiente #entrantes #delicia #cocinaconnoelia #lacocinacaseradenoelia

Ever tried Japanese Kabocha pumpkin? 🧡 It’s not for carving – it’s for eating! This pumpkin is sweet, nutty, creamy, and earthy all at once. In Japan, we were lucky to be introduced to it by the Portuguese who brought it with them from Cambodia. Thank you! Try not to pay too much for it, it is often sold as a generic pumpkin unlabelled, at a far lower price. So it’s worth getting used to spotting it. In this recipe @yutakaeats miso and soy sauce work really well with the tahini and mayo, alongside the kabocha’s roasted, rich flavour. Good luck not eating it all before serving! - INGREDIENTS - · 500g Kabocha roasted with 1tbs Olive oil · 1 handful pumpkin seeds roasted - 1/4 tsp smoked paprika powder · 3 tbsp Mayonnaise · 1 tbsp Tahini · ½ tbsp Yutaka Miso · ¼ tsp Yutaka soy sauce - METHOD - 1. Cut half of the Kabocha pumpkin into bite-sized chunks. 2. Carefully trim the edges (mentori) to help them cook evenly. 3. Place the pumpkin chunks and some pumpkin seeds, on separate baking trays. Roast at 190°C for about 30 minutes, the seeds for less at around 20 mins. Keep checking to not overcook them. 4. While the pumpkin is roasting, mix together mayonnaise, tahini, Yutaka miso, and soy sauce to make a creamy sauce. 5. Once roasted, sprinkle paprika over the seeds for extra flavour. 6. Drizzle the creamy sauce over the roasted pumpkin, then top it off with the seasoned pumpkin seeds. #japanesecooking #recipe #recipes #healthycooking #ingredients #japanfood #japanesefoodsimply #yutakaeats

Japanese pumpkin recipe 🥷 #SponsoredbyNinja I'm challenging myself to a grandmama recipe, with flavors and textures that only she alone can make. But I miss her a bit extra today, so I'm making a Fall staple with my own twist. 👩🏻‍🍳 1/2 kabocha sliced to wedges 1 tsp salt 2 tbsp olive oil 1/2 tsp toasted sesame seeds 2 tbsp chopped scallions *secret ingredient* - honey Drizzle olive oil on a large pan (preferably with depth so oil doesnt splatter out easily) Reduce heat to medium and place in the kabocha Cook each side for 2min Sprinkle of salt Remove from heat and let it rest for 2min then garnish with toasted sesame seeds, scallions, micro greens (optional) Add a very light drizzle of honey to maximize the umami💋👌 Products used from @NinjaKitchen: 🍳Ninja Foodi NeverStick PossiblePan 🔪Ninja Foodi NeverDull 13pc Premium Wood Knife Set The knives are sharp for over 10yrs with built-in sharpener and the pans are perfect whether its to panfry or for steaming! 🔗Linked in bio & linked in stories for reference! #NinjaNeverHaveIEver #NinjaKitchenware

Techniques are better than Recipes Kabocha Three Ways: Roast, Steam, Boil (Soup)