Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, deep-fried kabocha squash and tuna gyoza. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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 is one of the most popular of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Deep-Fried Kabocha Squash and Tuna Gyoza is something which I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have 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:
- Make ready 100 grams Kabocha squash (Japanese pumpkin)
- Take 1/2 can Canned tuna, canned in water
- Make ready 14 Gyoza wrappers
- Get 1 tbsp Mayonnaise
- Get 1 Salt and pepper
- Get 1 tbsp Grated cheese
- Prepare 1 Oil for deep frying
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. How to roast a kabocha squash? Kabocha Squash Stir-Fry ผัดฟักทอง (pad faktong).
Steps 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.
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. Kabocha squash has a subtle sweet taste that sort of reminds me of chestnuts. 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. Kabocha squash has a dense flesh whose sweet, nutty flavor that is intensified in this simple I found several references to kabocha, a type of winter squash commonly known as "Japanese pumpkin" For dinner last night, I made the sweet simmered kabocha with basmati rice and a stir-fry of red.
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