Noka

Step 1. Prepare the kabocha by washing the skin thoroughly. Cut the squash in half, scoop out the seeds, and slice into 1/4-inch thick crescents. Leave the green skin on as it is edible and adds flavor.

Step 2. To make the Tentsuyu dipping sauce, combine the dashi, mirin, and soy sauce in a small saucepan. Bring to a light simmer over medium heat, then remove from heat and set aside to cool slightly.

Step 3. Heat the frying oil in a deep pot or wok until it reaches 340°F (170°C).

Step 4. Sift the flour and cornstarch together into a medium bowl. In a separate bowl, lightly whisk the egg yolk with the ice-cold sparkling water.

Step 5. Pour the cold liquid into the dry ingredients. Use chopsticks to whisk very briefly—no more than 10-15 seconds. It is crucial to leave many lumps in the batter; overmixing will result in a chewy, bread-like coating instead of a crisp one.

Step 6. Lightly dust the squash slices with a little extra dry flour to help the batter stick. Dip each slice into the cold batter and immediately place it into the hot oil.

Step 7. Fry the slices for about 2-3 minutes per side until the batter is crisp and very light golden. The squash inside should be tender when pierced with a skewer.

Step 8. Drain the tempura on a wire rack or paper towels to remove excess oil. Serve immediately while hot with the prepared dipping sauce.