Pumpkin Tempura

By Sam Choy
Wednesday - October 19, 2005

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This week we welcome Toshi Ito, owner and chef of Kotobuki Restaurant on Kapahulu Avenue, who demonstrates how to cook Japanese-style pumpkin.

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

* 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 to about 350 degrees.

Beat egg, add in a mixing bowl ice water and flour. Do not overmix the batter. The batter should be slightly lumpy, not smooth.

Sprinkle flour over the vegetables and shake off the excess. Dip the vegetable of your choice in the batter and fry till 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.)