· Tempura batter mix
· Kabocha Squash
· Enough oil to fill a wok to deep fry the veggies
1. Cut the kabocha into 1/4 inch thick pieces, cutting lengthwise of the vegetable. Make sure that the vegetables are dry after you cut them or you'll have a mess when you put them in the oil.
2. Mix the batter according to the box, leaving some lumps in the batter.
3. Start heating the oil in a wok or pan deep enough for frying. Make sure that the oil is 350 degrees before you begin to fry the tempura. A good way to tell if the oil is hot enough is to drop a bit of batter in the oil. If the batter rises immediately to the surface, it's ready.
4. Dunk the veggies into the mix, completely covering them with the batter. If you want, you can cut the veggies into smaller pieces and have a veggie medley (aka kakiage) by mixing them together in the tempura batter and frying them like hush puppies.
5. Carefully ladle the ingredients into the hot oil using a large cooking spoon or your utensil of choice.
6. Fry the harder veggies like potatoes and squash for around 10-12 min and the other, softer veggies 8 min. or until they're all a very light golden brown. One thing to note, in some cases with tempura veggies, they don't seem to change gold-brown until after taking them out of the oil as they continue cooking after removed from the oil. So if you sense they've been for a while and are not changing, go ahead and remove them.
7. Spoon the cooked tempura veggies onto some paper towels to absorb some of the grease.
8. Serve with sauce of choice immediately.
Post Restaurant is hosting a Sake Dinner on Sept. 28. For more information, call 480-663-7674 or log onto www.poshrestaurant.com. It is located at 7167 E. Rancho Vista Drive in Scottsdale.