ACTIVE: 30 min l TOTAL: 30 min l SERVES: 6 to 8
¼ cup low-sodium soy sauce¼ cup mirin1 tablespoon dashi powder½ teaspoon superfine sugar1 acorn squash2 cups all-purpose flour, plus more as needed2 tablespoons cornstarch1 teaspoon kosher salt3 cups seltzerVegetable oil, for frying
1. Make the dipping sauce: Stir together 1 cup warm water, the soy sauce, mirin, dashi powder and sugar; set aside.
2. Trim, halve and seed the acorn squash, then slice crosswise ⅛ inch thick. Whisk together the flour, cornstarch, salt and seltzer. (The mixture should resemble loose pancake batter; add up to ½ cup more flour as needed.)
3. Heat 3 inches of vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350˚. Working in batches, dip the squash in the batter, letting the excess drip off, then deep-fry until golden and crisp, 2 to 3 minutes per batch; drain on paper towels. Serve with the dipping sauce.
RYAN LIEBE.