Simple and delicious Hokkaido Pumpkin Tempura, from start to finish. The Pumpkin peeled then chopped into thin pieces (roughly 5mm). Pieces blanched in salted water, then dipped in arrowroot before being place in bowl of tempura batter made with roughly mixed flour and water. Deep fried until golden in Sunflower Oil, and served on the top of a rich Udon noodle broth, made with Kombu Dashi: Shittake and Kombu simmered for roughly and hour, Mirin, Shoyu and chopped Scallions added at the last.
