Squash Tempura

Instructions

1. Prepare the squash
   Wash the kabocha squash thoroughly. Cut it in half, remove the seeds and stringy parts. Cut into thin slices about 1/4-inch thick. Leave the skin on as it becomes tender when cooked and adds color and nutrients.
2. Make the tempura batter
   In a large bowl, sift together the flour, cornstarch, baking soda, and salt. In a separate bowl, beat the egg lightly with ice-cold water. The batter should remain cold throughout the process, so keep it in the refrigerator when not using. Pour the egg mixture into the dry ingredients and mix quickly with chopsticks until just combined. The batter should be lumpy - do not overmix.
3. Heat the oil
   In a deep, heavy pot or wok, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure proper temperature. The oil should be about 2 inches deep. Line a plate with paper towels for draining.
4. Fry the squash
   Working in small batches, dip squash slices one at a time into the batter, allowing excess to drip off. Carefully lower into the hot oil. Fry for 2-3 minutes or until golden and crispy, turning once. Do not overcrowd the pot as it will lower the oil temperature.
5. Drain and rest
   Remove the fried squash with a slotted spoon or spider strainer and place on paper towels to drain excess oil. Keep warm in a 200°F (95°C) oven while frying remaining batches.
6. Prepare the garnishes
   Mix the grated daikon radish and ginger in a small bowl. These will be added to the dipping sauce just before serving for a fresh, zesty flavor.
7. Serve
   Arrange the tempura on a serving plate lined with paper to absorb any additional oil. Serve immediately with small bowls of tempura dipping sauce topped with the daikon and ginger mixture. For authentic presentation, place tempura on a bamboo mat or lined with shiso leaves.