Recipe: Yummy Deep-Fried Kabocha Squash and Tuna Gyoza

Deep-Fried Kabocha Squash and Tuna Gyoza. Kabocha tempura is thinly sliced kabocha squash coated in a light batter and deep fried to crisp perfection. It's served with a dipping sauce. Dip a slice of the kabocha squash into the tempura batter and then place it in the hot oil.

Deep-Fried Kabocha Squash and Tuna Gyoza

You can either deep-fry this veggie gyoza or pan-fry to desired crispiness. How to roast a kabocha squash? This is my absolute favourite vegetable side dish when I was a kid. You can cook Deep-Fried Kabocha Squash and Tuna Gyoza using 7 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Deep-Fried Kabocha Squash and Tuna Gyoza

  1. Prepare 100 grams of Kabocha squash (Japanese pumpkin).
  2. Prepare 1/2 can of Canned tuna, canned in water.
  3. Prepare 14 of Gyoza wrappers.
  4. Prepare 1 tbsp of Mayonnaise.
  5. It’s 1 of Salt and pepper.
  6. Prepare 1 tbsp of Grated cheese.
  7. It’s 1 of Oil for deep frying.

Sweet, creamy kabocha squash mixed with scrambled eggs and Thai basil.it's a heavenly. Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh. Amongst the many squash varieties Kabocha is used in many Japanese recipes where it is stewed, deep-fried into tempura, or even used in desserts. Kabocha squash has a subtle sweet taste that sort of reminds me of chestnuts.

Deep-Fried Kabocha Squash and Tuna Gyoza step by step

  1. 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..
  2. Combine the kabocha, tuna, mayonnaise, salt, pepper, and grated cheese, wrap in gyoza wrappers, and deep fry..

Its texture is relatively starchy and there's really not that much water content Because kabocha squash is a pretty starchy squash, it does not give off much water, and therefore the gnocchi dough is surprisingly easy to handle. Like other squash, kabocha should be stored in a cool place, preferably away from sunlight, for up To enjoy a kabocha squash, not much is needed aside from olive oil or butter and salt, but it pairs In Japan, kabocha is often fried in tempura batter or simmered in dashi broth and seasoned with deep. Kabocha Squash Stir-Fry ผัดฟักทอง (pad faktong). Heat a little oil in a wok and add chopped garlic, stir until the garlic starts to turn golden. Add just enough water so the squash half-submerged.

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