Kabocha Tempura Sandwich recipe - ingredients, nutrition and when to eat it
This sandwich is filled with crisp-fried kabocha squash and cabbage between slices of sandwich bread. Sweet, nutty kabocha pairs well with crunchy cabbage.
This sandwich is filled with crisp-fried kabocha squash and cabbage between slices of sandwich bread. Sweet, nutty kabocha pairs well with crunchy cabbage. It’s a good choice for an easy fall lunch.
Japanese · 25 minutes to cook
Nutrition (per 581g serving): 3046 kcal · protein 14.9g · carbohydrate 75.5g · fat 292.2g · sodium 476.3mg
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 sized slices so they cook at the same rate.
Tips: If the oil is too cool, the coating can absorb too much oil, so fry a few pieces at a time to keep the temperature steady.
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Ingredients (1 serving)
- Kabocha squash — 100 g
- White bread — 2 sheet
- Cabbage — 35 g
- Flour — 20 g
- Egg — 0.5 pc
- Water — 2 Tbsp
- Breadcrumbs — 20 g
- Cooking oil — 300 ml
- Mayonnaise — 1 Tbsp