Recipe: Tasty Kabocha Squash Cake in a Frying Pan

Kabocha Squash Cake in a Frying Pan. Kabocha tempura is thinly sliced kabocha squash coated in a light batter and deep fried to crisp perfection. The key to crispy tempura is to ensure that the water is very cold. Pour the sauce into the cake pan before it gets hard.

Because kabocha squash is a pretty starchy squash, it does not give off much water, and therefore the gnocchi dough is surprisingly easy to handle. To pan fry, heat up a small amount of vegetable oil (or butter! I did mixture of both) in a skillet over medium to medium-high heat. You can have Kabocha Squash Cake in a Frying Pan using 12 ingredients and 15 steps. Here is how you achieve that.

Ingredients of Kabocha Squash Cake in a Frying Pan

1. It's of Kabocha squash.
2. Prepare of ・Water.
3. You need of Pancake mix.
4. You need of Beaten egg.
5. Prepare of Sugar.
6. You need of Milk.
7. You need of Butter.
8. You need of Ingredients to put in the frying pan:.
9. Prepare of Sugar.
10. You need of Butter.
11. You need of Cinnamon powder.
12. It's of Kabocha squash.

Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh. Kabocha squash is a winter squash with a flavor that's a cross between butternut squash and sweet potato perfect in Sweet kabocha pumpkin wrapped up in a flakey buttery gluten-free crust with A delicious variety of kabocha squash recipes - soups, kabocha fries, donuts, fritters, breads, & more! Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha.

Kabocha Squash Cake in a Frying Pan instructions

1. Cut 100 g kabocha squash into 5 mm thick wedges, without peeling, and arrange them in a spiral pattern in a frying pan. Cut off any parts that overlap..
2. Peel 50 g kabocha squash, cut it into 5 mm pieces and put in a heatproof container (such as a silicone container)..
3. Add 2 teaspoons water to the container, cover with plastic wrap or a lid, and microwave for one and a half minutes..
4. Take off the plastic wrap (or the lid) and mash the kabocha squash with a fork or potato masher..
5. Put the pancake mix, egg, sugar, milk and mashed kabocha squash in a bowl and mix well with a whisk..
6. Put 5 g butter in a separate heatproof container, microwave for about 30 seconds to melt the buter, and stir it into the Step 5 mixture..
7. Take the kabocha squash out of the frying pan in Step 1, and add the sugar, cinnamon and butter to the pan..
8. Heat the pan over low heat, stir with a spatula until the butter is melted, then turn off the heat..
9. Rearrange the kabocha squash from Step 7 in the frying pan in the same way as before..
10. Pour the batter from Step 6 over the kabocha squash..
11. Cover the frying pan with a lid, and cook over the lowest possible heat for 8 minutes..
12. If using a gas flame, it should be about this strength..
13. When the center of the cake puffs up, turn off the heat. Leave the frying pan as is for 5 minutes with the lid on..
14. Remove the lid, and run a spatula around the edges so you can remove the cake easily..
15. Invert a large plate on top of the frying pan. Holding the frying pan and the plate, invert the cake onto the plate..

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. Here's how I peel my most beloved kabocha squash. I cut it in half with a huge knife. I take each piece, lay it on its flat side, and cut the peel off.