Crispy Kabocha Tempura with One Simple Trick

If you’ve ever struggled to make tempura as light and crispy as the ones you get in Japanese restaurants, you’re not alone. Tempura can feel intimidating at home—but today I’m sharing one trick that makes it easy: mayonnaise in the batter.

Yes, you read that right. A spoonful of mayo is the secret to creating the most delicate, shatteringly crisp coating. It helps bind the batter without over-mixing, adds a touch of richness, and even keeps the tempura crunchy for longer. Combine that with naturally sweet, nutty kabocha squash, and you have a simple side dish that’s perfect for dinner, bento boxes, or as a snack with dipping sauce.

Why Kabocha Tempura?

Kabocha, also known as Japanese pumpkin, is a staple in fall and winter Japanese cooking. Unlike regular pumpkin, kabocha has a firm, chestnut-like sweetness that pairs beautifully with light tempura batter. It’s one of the most popular tempura vegetables in Japan, and once you try it, you’ll understand why.

RECIPE

Servings: 3-4

Time: 30 min

Ingredients:

1/2 kabocha
1 tbsp mayonnaise
1/3 cup water
1/2 cup flour
Cooking oil (for frying)

My Kitchen Tools:

Frying Pot

Instructions:

Prep the Kabocha
Slice the kabocha into 1/4-inch thick pieces.
No need to peel the skin—it softens nicely when fried.
Make the Batter
In a bowl, whisk mayonnaise and water together until smooth.
Add flour and gently stir until just combined.
Heat the Oil
In a pot, heat cooking oil to around 350°F (175°C).
Fry the Kabocha
Dip each kabocha slice into the batter, then carefully place into the hot oil.
Fry for about 1 minute per side, or until golden and crisp.
Drain and Serve
Transfer the tempura to a paper-towel-lined plate to remove excess oil.
Serve immediately with tempura dipping sauce or just a sprinkle of salt.

ingredients shopping

Tips for Perfect Tempura

Keep the batter cold: Use cold water when mixing. The temperature difference between the batter and hot oil makes for lighter tempura.
Don’t crowd the pot: Fry in small batches to maintain the oil temperature.
Serve right away: Tempura is best enjoyed hot and fresh, right out of the fryer.