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Tempura pumpkin with Japanese dipping sauce
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.
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/6â…“fl 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.
A Brief History of Japanese Food and Its Cultural Meaning
Japanese food, known as Washoku, has a history stretching back thousands of years. Its traditions have been influenced by geography, religion, seasonal changes and contact with other countries. Rice became a staple food, while fish, vegetables, seafood and fermented ingredients formed the foundations of traditional Japanese cooking.
During the Nara and Heian periods, Chinese influences introduced new ingredients and cooking techniques. Later, Buddhist traditions encouraged vegetarian cooking, while the Edo period saw sushi, tempura and soba noodles become popular. Today, Japanese cuisine combines traditional dishes with modern international influences.
Food has a special meaning in Japanese culture, representing respect, harmony, gratitude and appreciation for nature. Seasonal ingredients are particularly important, with meals often reflecting the time of year. Before eating, Japanese people traditionally say Itadakimasu, expressing gratitude to everyone involved in preparing and providing the food.
There are several important etiquette rules to follow when eating in Japan. Chopsticks should be held correctly, and food should not be passed directly between people’s chopsticks. Never stick chopsticks upright into a bowl of rice, as this resembles a funeral ritual.
It is polite to finish your meal, avoid wasting food and say Gochisousama deshita afterwards. Slurping noodles is generally acceptable and can show enjoyment. However, talking loudly, playing with chopsticks or pointing them at others should be avoided.
Understanding Japanese food etiquette helps visitors appreciate the country’s traditions, values and hospitality.
