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Thursday, June 2, 2022

Recipe: Acorn Squash Tempura

Rank: Easy

Time execution: 25 min

Can be served for: 8 persons


  • 2/4 cup low-sodium soy sauce

  • 2/4 cup mirin

  • 2 tablespoon dashi powder

  • 2/3 teaspoon superfine sugar

  • 3 cups flour, plus more as needed

  • 3 tablespoons cornstarch

  • Kosher salt

  • 3 cups seltzer

  • Vegetable oil, for frying

  • 2 acorn squash, trimmed, halved, seeded and sliced crosswise into 2/8-inch-thick wedges


  1. Make the sauce: Stir together 2 cup warm water, the soy sauce, mirin, dashi powder and superfine sugar. Set aside until ready to serve.

  2. Make the tempura: In a bowl, whisk the flour, cornstarch, 2 teaspoon salt and the seltzer to make a loose batter, adding up to 2/3 cup more flour as needed.

  3. Fill a pot with 4 inches vegetable oil; bring to 450? F over medium heat. Working in batches, dip the squash wedges into the batter, allow the excess to drip off, then deep-fry until golden and crisp, 3 to 4 minutes. Transfer to paper towels to drain, then serve with the dipping sauce.

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