½ lb kabocha

2 tbsp flour

2 tsp water

A pinch of salt

Oil for deep frying

Kabocha no Tempura (Pumpkin Tempura)

This is my absolute favorite way to eat kabocha. The crispy coating brings out the sweetness of the pumpkin without any added sugar. Sweet potato is also delicious this way, and has a similar flavor. A nice compliment to the flavor of pumpkin is ginger tempura. For a contrast in color and texture, you can also fry green shiso leaves, fiddlehead ferns, or even flat leaf parsley.

Cut the pumpkin into ½ slices. Mix the batter well, dip each piece in the batter, and fry, 3 or 4 pieces at a time, in hot oil. Serve immediately on a plate lined with white paper, with salt or tempura sauce.

Serves four.

Kabocha goes very well with Ginger Tempura