Directions

To Prep

1. Remove the seeds and pith from the kabocha, leaving the skin on.
2. Slice into 10 thin pieces, approximately 6 mm thick. Set aside.
3. Sift the plain flour into a small mixing bowl and add the potato starch.
4. In a separate bowl, whisk the ice-cold water and egg vigorously.
5. Slowly pour the egg mixture into the flour mixture. Using chopsticks, mix in a figure-eight motion for about 1 minute. Do not overmix; leave a few lumps in the batter.

To Cook

1. Heat the oil in a deep pan over high heat until it reaches 180°C.
2. Dip each kabocha slice into the tempura batter, coating it evenly.
3. Deep-fry for approximately 2 minutes, or until the batter is light golden brown and the kabocha is tender. Avoid frying more than 3–4 pieces at a time.
4. Serve immediately with tempura dipping sauce.