SKT_taichikitamura2.jpg
Photo courtesy of Taichi Kitamura
Yesterday, chef Taichi Kitamura traced his journey from the home of host families to life behind the sushi bar at

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Sushi Kappo Tamura's Taichi Kitamura's Beginner's Dish: Kabocha Squash Tempura

SKT_taichikitamura2.jpg
Photo courtesy of Taichi Kitamura
Yesterday, chef Taichi Kitamura traced his journey from the home of host families to life behind the sushi bar at his own restaurant. Today, he provides a tempura recipe reminiscent of his early days frying up tempura under the watchful eyes of his mentor, chef Shiro Kashiba. This authentic recipe uses ingredients that can be found in most pantries, and the Kabocha squash is readily available in cold winter months. But come warmer days, any vegetable fried up to a crisp golden brown can't be wrong.

See also:

Sushi Kappo Tamura's Taichi Kitamura Dishes Out Sushi with a Side of Acute Observation

Showa's Udon: A-Rated for Taste, X-Rated for the Prurient Thoughts It Puts in My Mind

Getting Head at Sushi Kappo Tamura

Kabocha squash Tempura

2 cups cake flour or all purpose flour

2 egg yolk

2 cups water

Kabocha squash

Peanut oil for deep frying

Add the egg yolk to the water, mix well and chill in the refrigerator for at least 30 minutes.

Chill the flour in the refrigerator.

Cut the Kabocha in half, discard the seeds and slice it into about ¼ thick slices.

Heat the peanut oil in a deep pan or deep fryer to 350 degrees.

Lightly mix the flour and the egg water in a mixing bowl with a whisk. Do not over mix.

Dip the Kabocha slices in the batter and deep fry to light golden color.

Drain on a rack.

Serve them with sea salt and lemon.

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