Name: Tempura pumpkin with Japanese dipping sauce
Prep time: 30 min
Cook time: 30 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1 medium sized Delica pumpkin; plain flour, for coating; vegetable oil, for deep-frying; 100g/3½oz plain flour; 25g/1oz cornflour; 180ml/6⅓fl oz ice-cold sparkling water; 1 medium free-range egg yolk; 150ml/5fl oz dashi stock; 3 tbsp Japanese soy sauce; 3 tbsp mirin; 1 tsp caster sugar; 100ml/3½fl oz rice wine vinegar; 25g/1oz caster sugar; 4cm/2in piece of fresh ginger, peeled and cut into thin matchsticks; ¼ daikon, peeled and cut into matchsticks; 1 red chilli, cut into rounds, seeds in; 1 green chilli, cut into rounds, seeds in

Prepare: less than 30 mins
Cook: 10 to 30 mins
Serve: Serves 4
Dietary: Nut-free Vegetarian

Crisp, golden pumpkin tempura served with a Japanese dipping sauce made from dashi, soy sauce and mirin. Kabocha or Delica pumpkin works well here as the thin skin can be left on. You’ll need a deep-fat fryer, a mixing bowl and a small saucepan. Serve with pickled ginger and daikon for a Japanese-inspired starter or side dish.

By Matt Tebbutt

From Saturday Kitchen

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Ingredients

For the pumpkin

1 medium sized Delica pumpkin
plain flour, for coating
vegetable oil, for deep-frying

For the tempura batter

100g/3½oz plain flour
25g/1oz cornflour
180ml/6⅓fl oz ice-cold sparkling water
1 medium free-range egg yolk

For the dipping sauce

150ml/5fl oz dashi stock
3 tbsp Japanese soy sauce
3 tbsp mirin
1 tsp caster sugar

For the pickled ginger and daikon

100ml/3½fl oz rice wine vinegar
25g/1oz caster sugar
4cm/2in piece of fresh ginger, peeled and cut into thin matchsticks
¼ daikon, peeled and cut into matchsticks
1 red chilli, cut into rounds, seeds in
1 green chilli, cut into rounds, seeds in

Method

To make the tempura batter, put the flour, cornflour, sparkling water, egg yolk and a pinch of salt in a large bowl. Mix gently with a fork until just combined. Don’t overmix, it’s fine if there are a few lumps.
To make the dipping sauce, put the dashi stock, soy sauce, mirin and sugar in a small saucepan. Bring to a gentle simmer and cook for a few minutes, stirring until the sugar has dissolved. Set aside.
To make the the pickled ginger and daikon, place the 100ml/3½fl oz water, vinegar and sugar into a medium saucepan and cook on a medium heat until the sugar has dissolved. Pour into a bowl and add the ginger, daikon and chillies, you can use straight away or keep in the fridge for 3 days.
To cook the pumpkin, preheat a deep-fat fryer to 200C/180C Fan/Gas 6.
Cut the pumpkin into thin slices, leaving the skin on. Coat the slices in seasoned flour, then dip them into the cold tempura batter.
Carefully lower the battered pumpkin into the hot oil and fry until golden and crisp. Remove from the oil and drain on kitchen paper. Repeat with the remaining pumpkin.
CAUTION: Hot oil can be dangerous. Do not leave unattended.
Serve the pumpkin tempura immediately with the Japanese dipping sauce, pickled grated ginger and daikon.