Delicata & Kabocha Squash Tempura Serves 4 to 6 8 cups (2 L) vegetable oil 2 delicata squash 1 small kabocha squash ½ cup (125 ml) Kewpie mayonnaise 2 tbsp (30 ml) tempura sauce 1 tbsp (15 ml) ponzu sauce ½ cup (125 ml) cornstarch or rice flour ½ cup (125 ml) pastry flour ½ tsp (2.5 ml) kosher salt, plus more for seasoning tempura 1 egg ¼ cup (60 ml) ice-cold vodka ½ cup (125 ml) ice-cold soda water 1 tbsp (15 ml) furikake 1 tbsp (15 ml) shredded nori 1 pinch togarashi seasoning 1. In a large heavy-bottomed saucepan, heat oil to 375 F (190 C). Line a baking sheet with parchment and set a rack overtop. 2. Meanwhile, cut unpeeled delicata squash in half lengthwise and remove and discard seeds. Lightly peel kabocha squash, cut in half and remove and discard seeds. Cut both squash into ¼-in (0.6 cm) slices, discard ends and set aside. 3. In a small bowl, mix mayonnaise, tempura sauce and ponzu sauce. Set aside. 4. In a medium bowl, whisk cornstarch, pastry flour and salt. 5. In another small bowl, combine egg and vodka and whisk to combine. Add soda water and mix with chopsticks until just combined. 6. Add egg-vodka mixture to dry ingredients and mix with chopsticks until barely combined; there will be bubbles and bits of dry flour. You don’t want a smooth batter. 7. Add squash to batter and fold gently with hands until everything is just coated. 8. Pick up a few pieces of squash and let excess batter drip off
before carefully placing in hot oil. Adjust heat to keep oil temperature at 350 to 375 F (175 to 190 C). Agitate squash to keep pieces separate. Constantly move and flip squash so they brown evenly. Cook for 2 to 3 minutes, until squash are crisp and pale blonde. Transfer squash to rack on baking sheet and season with salt. Repeat with remaining squash.
9. Place squash tempura on a serving platter with mayonnaise mixture for dipping. Sprinkle tempura with furikake, shredded nori and togarashi.
pairs with recipe Gray Monk Unwooded Chardonnay $21.99 BC VQA 501114 This fresh style of Chardonnay highlights primary orchard fruit and citrus notes, making it a great match for fried dishes.
Steller’s Jay Brut $24.99 BC VQA 264879
Steller’s Jay offers rich toasted nut flavours layered with white peach, ripe orchard fruit and citrus blossom, making it an excellent pairing for tempura.
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