Kabocha squash tempura
Kabocha squash tempura is a Japanese dish featuring slices of sweet, dense kabocha squash coated in a light, crispy batter and deep-fried. It typically uses a simple tempura batter made from flour, egg, and ice-cold water, and is often served with tentsuyu dipping sauce or salt. The dish is a popular autumn and winter seasonal item in Japan.
🍽️ Nutrition at a glance
This dish is moderate in carbohydrates and fats, with the squash providing fiber, beta-carotene, and potassium, while the frying process adds calories from oil. A typical serving of 4-5 pieces contains roughly 250-300 calories.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 4.5 g |
| Carbs | 32 g |
| Fat | 15 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 380 mg |
| Vitamin A | 450 µg RAE |
| Vitamin C | 15 mg |
| Potassium | 420 mg |
| Manganese | 0.4 mg |
| Vitamin B6 | 0.2 mg |
| Magnesium | 25 mg |
| Iron | 1.2 mg |
| Folate | 30 µg |
Per 4 pieces (approx. 150 g) · estimated, varies by recipe
💡 What's interesting
Kabocha squash is prized in Japan for its chestnut-like sweetness and velvety texture, and its vibrant orange flesh is exceptionally rich in beta-carotene, an antioxidant that supports eye health.
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AI estimate may be inaccurate · Terms