Deep-Fried Kabocha Squash and Tuna Gyoza. Steps Cut the kabocha into bite-sized pieces, put them in a heat-resistant dish, cover in plastic wrap, and heat in the microwave. When the kabocha is tender, strain through a fine mesh strainer. Combine the kabocha, tuna, mayonnaise, salt, pepper, and grated cheese, wrap in gyoza wrappers, and deep fry.
Kabocha Tempura is often included in the medley of assorted vegetable and shrimp tempura that is commonly found on the menus of Japanese restaurants. This kabocha tempura recipe is often included in the assorted tempura platters that are found on the menu of Japanese restaurants. The kabocha is sliced thin and coated in a light tempura batter and deep-fried to crisp perfection.
Hey everyone, it is Brad, welcome to my recipe page. Today, I'm gonna show you how to prepare a special dish, deep-fried kabocha squash and tuna gyoza. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
Steps Cut the kabocha into bite-sized pieces, put them in a heat-resistant dish, cover in plastic wrap, and heat in the microwave. When the kabocha is tender, strain through a fine mesh strainer. Combine the kabocha, tuna, mayonnaise, salt, pepper, and grated cheese, wrap in gyoza wrappers, and deep fry.
Deep-Fried Kabocha Squash and Tuna Gyoza is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It's appreciated by millions daily. They're nice and they look wonderful. Deep-Fried Kabocha Squash and Tuna Gyoza is something which I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook deep-fried kabocha squash and tuna gyoza using 7 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Deep-Fried Kabocha Squash and Tuna Gyoza:
- {Get 100 grams of Kabocha squash (Japanese pumpkin).
- {Get 1/2 can of Canned tuna, canned in water.
- {Take 14 of Gyoza wrappers.
- {Make ready 1 tbsp of Mayonnaise.
- {Make ready 1 of Salt and pepper.
- {Prepare 1 tbsp of Grated cheese.
- {Prepare 1 of Oil for deep frying.
This tempura may be served simply with a sprinkling of sea salt, or it may be dipped into a tempura sauce. Kabocha is the ultimate fall squash. Cookbook author Melissa Clark likes sweetening up slices of roasted winter squash, so she roasts them with maple syrup, olive oil, fresh ginger and thyme. Simply called pumpkin in Japan, where it is beloved and frequently used, kabocha squash is actually the generic name for a broad category which includes several specific varieties of pumpkin and squash, all of which are known as kabocha here in the U.
Instructions to make Deep-Fried Kabocha Squash and Tuna Gyoza:
- Cut the kabocha into bite-sized pieces, put them in a heat-resistant dish, cover in plastic wrap, and heat in the microwave. When the kabocha is tender, strain through a fine mesh strainer..
- Combine the kabocha, tuna, mayonnaise, salt, pepper, and grated cheese, wrap in gyoza wrappers, and deep fry..
Kabocha is my all time favorite squash, and just thinking about how good these deep-fried little balls of bliss must taste is melting my mind! I really love the idea of eating these with just a sprinkle of high quality salt vs tonkatsu sauce - this reminds me of how they eat tempura with just salt in Japan (now I can't eat tempura any other. Remember, kabocha skin is edible and nutritious. In a large pot, place the kabocha pieces in a single layer, skin side down. Line a baking sheet with foil and cut the squash in half lengthwise.
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