Japanese Kabocha Tempura Curry recipe - ingredients, nutrition and when to eat it
Japanese curry rice served with crispy fried kabocha squash. The mild, sweet curry pairs well with the savory tempura coating, making a hearty meal.
Japanese curry rice served with crispy fried kabocha squash. The mild, sweet curry pairs well with the savory tempura coating, making a hearty meal. It’s a good choice when you’re craving a warm bowl for lunch or dinner in autumn.
Japanese · 30 minutes to cook
Nutrition (per 964g serving): 2756.8 kcal · protein 15.6g · carbohydrate 133.2g · fat 234.2g · sodium 900mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the kabocha into evenly thick slices so they cook at the same rate.
Tips: Fry it soon after coating so the breadcrumbs stick well and turn crisp.
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Ingredients (1 serving)
- Rice — 1 bowl
- Kabocha squash — 100 g
- All-purpose flour — 2 Tbsp
- Egg — 0.3 pc
- Water — 2 Tbsp
- Breadcrumbs — 3 Tbsp
- Cooking oil — 250 ml
- Onion — 0.3 pc
- Potato — 0.5 pc
- Carrot — 0.3 pc
- Curry powder — 20 g
- Water — 180 ml