Steps to Prepare Deep-Fried Kabocha Squash and Tuna Gyoza in 13 Minutes for Family

Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, deep-fried kabocha squash and tuna gyoza. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Deep-Fried Kabocha Squash and Tuna Gyoza is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Deep-Fried Kabocha Squash and Tuna Gyoza is something that I have loved my entire life. They are fine and they look wonderful.

Kabocha tempura is thinly sliced kabocha squash coated in a light batter and deep fried to crisp perfection. It's served with a dipping sauce. Dip a slice of the kabocha squash into the tempura batter and then place it in the hot oil.

To begin with this recipe, we must first prepare a few ingredients. You can have deep-fried kabocha squash and tuna gyoza using 7 ingredients and 2 steps. Here is how you can achieve that.

The ingredients needed to make Deep-Fried Kabocha Squash and Tuna Gyoza:

1. Take 100 grams Kabocha squash (Japanese pumpkin)
2. Make ready 1/2 can Canned tuna, canned in water
3. Prepare 14 Gyoza wrappers
4. Prepare 1 tbsp Mayonnaise
5. Take 1 Salt and pepper
6. Get 1 tbsp Grated cheese
7. Make ready 1 Oil for deep frying

I can't specify which region in the Philippines Kabocha Squash and String Beans originated from but it is a common home cooked Filipino dish, served with. This is my absolute favourite vegetable side dish when I was a kid. Sweet, creamy kabocha squash mixed with scrambled eggs and Thai basil.it's a heavenly. From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile!

Steps to make Deep-Fried Kabocha Squash and Tuna Gyoza:

1. Cut the kabocha into bite-sized pieces, put them in a heat-resistant dish, cover in plastic wrap, and heat in the microwave. When the kabocha is tender, strain through a fine mesh strainer.
2. Combine the kabocha, tuna, mayonnaise, salt, pepper, and grated cheese, wrap in gyoza wrappers, and deep fry.

Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar to a cross between a sweet potato and a pumpkin. Kabocha Squash Stir-Fry ผัดฟักทอง (pad faktong). Heat a little oil in a wok and add chopped garlic, stir until the garlic starts to turn golden. Add just enough water so the squash half-submerged. Kabocha squash has a subtle sweet taste that sort of reminds me of chestnuts.

So that’s going to wrap this up with this exceptional food deep-fried kabocha squash and tuna gyoza recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!