Cooking Kabocha Kotobuki’s Way
Del.icio.usThis week Toshi Ito, owner and chef of Kotobuki Restaurant, demonstrates how to cook Japanese-style pumpkin and tempura.
This show aired originally on Nov. 2, 2004.
KABOCHA SUGATANI
* 3/4 cup shoyu
* 1 cup mirin
* 1 cup sake
* 5 cups water
* 1/2 cup sugar
* 3 tablespoons hondashi
Cut pumpkin into quarters, and then into 2-inch-long pieces. Boil in water for 5 to 7 minutes, until tender.
Throw away the water and add all ingredients and bring to a boil.
TEMPURA BATTER
* 5 cups ice water
* 1 egg
* 3 cups flour
* oil, for frying
* pumpkin skin or vegetables of your choice such as green beans, sliced carrots, peeled and sliced sweet potato, sliced zucchini, sliced onions or mushrooms
Prepare (cut and slice) vegetables and thoroughly dry with a paper towel. Heat oil in a deep pot, about 350 degrees.
Beat egg; add to the mixing bowl ice water and flour. Do not over-mix the batter. The batter should be slightly lumpy, not smooth.
Sprinkle flour over the vegetables and shake off the excess. Dip the your choice of vegetables in the batter and fry until golden brown. Place on a plate with a paper towel to allow excess oil to drain.
Serve with tempura sauce.
For Tempura Sauce:
* 1 cup shoyu
* 1/2 cup mirin
* 1/2 cup sake
* 3 tablespoons hondashi
Bring to a simmer before serving.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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