Myoga Ginger & Kabocha Fritters

Myoga Ginger & Kabocha Fritters

These fritters are filled with vividly colored carrots and kabocha squash. A seasonal dish featuring light and savory myoga.

Ingredients: 2 servings

Myoga ginger
Kabocha squash
300 g
1/2 medium
Tempura flour
as needed
Ice cold water
as needed
Oil for frying (vegetable oil 1 : sesame oil 1
as needed


1. Julienne the kabocha, carrot, and myoga. Wash the myoga and dry with a paper towel.
2. Place Step 1 into a bowl and cover very well with tempura flour. (Use enough flour so that there is some remaining in the bottom of the bowl.)
3. Add ice water to create a coating on the surfaces of the vegetables.
4. Heat a large amount of oil in a frying pan. Scoop out Step 3 with a wooden spoon and slide it into the frying pan.
5. Fry until both sides have crisply browned.
6. Place the fritters on a rack over a tray to drain excess oil.
7. They're done. Optionally sprinkle with salt and serve.

Story Behind this Recipe

I received a lot of myoga so I've been making various myoga recipes. I was somewhat surprised at the combination of kabocha and myoga, but the sweet kabocha and the savory myoga go very well together.