Kabocha squash & sage tempura

by Luke Mackay

A crisp, light veg dish with a ginger and soy dipping sauce


For the dipping sauce:
3 tbsp soy sauce
1 tbsp mirin
1 tbsp rice vinegar
1 tbsp runny honey
1 tsp finely chopped red chilli
1 tsp finely chopped ginger
1 tsp finely chopped spring onion

1 kabocha squash thinly sliced, removing the seeds but keeping the skin on
12 large sage leaves
Plain flour, for dusting
200ml sparkling water
100g tempura flour
A handful of ice cubes
Oil, for deep frying


Make the dipping sauce by combining all the ingredients and mixing thoroughly. Dust the squash and the sage in the flour. Mix together the water, tempura flour and ice cubes.

Heat the oil to 190C and dip the squash into the batter then carefully lower into the hot oil. Cook for 2 mins and remove to drain on kitchen paper. Repeat with the sage leaves but only cook for about 45 secs. Eat immediately with the dipping sauce.

Recipe: Luke Mackay