Japan
Tempura Moriawase
Vegetables and shrimp in a thin, crisp coating with warm dashi dipping sauce
50 min·4 servings
Kabocha squash
Japanese winter squash with dark green skin and orange, floury, sweetish flesh.
Kabocha is sold at Asian grocers and farmers' markets and, in autumn, increasingly in ordinary supermarkets, sometimes labelled green Hokkaido. The skin is edible and does not need to be peeled.
Substitute:
Red kuri (Hokkaido) squash is a close relative and an almost equal substitute, only slightly less floury. Butternut also works but is wetter and breaks down more easily when simmered, so cook it a little less.
Used in · 1 recipe