Japanese Finger Food

Frank’s Japanese Feast continue with a number of finger food. These finger food include Teriyaki Chicken, Baked Kabocha and Tempura.


Frank marinated the chicken drumet with soy sauce, mirin and sugar. These are baked in a preheated 350F oven for 15 to 20 minutes. We can really taste the mirin in this chicken drumet.


Next finger food is Kabocha. Frank simply sprinkle the Kabocha chunks with sugar, Teriyaki sauce and olive oil. These are baked in a 350F preheated oven for 20 to 25 minutes or until the Kabocha is soft.

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The Kabocha came out sweet and melt in the mouth. The outer layer is caramelized and lightly crisp. This is one of the best baked Kabocha that I ever had.


Next, we whipped up a tempura batter from a store bought tempura mix with water and an egg. Chopsticks is the best tool to stir the batter.


We dipped an assortment of vegetables into the tempura batter which include brocoli floweret which has to be steamed first, onion ring, carrot, green pepper, egg plant, tofu (which supposed to be pan fried first so that it’s not soggy), kabocha, yam and shrimp. They are deep fried until golden.


Here are some of the assortment of tempura which we had.


More tempura, simply love the yam tempura.

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  1. RobynT

    Cool! I should try baked kabocha! My dad stir-fries it with black bean sauce.

  2. vuvuvivi

    Is it better if you just fry the raw vegetable? and all the meat, shrimp, … also. In Japan we always make it that way and it always turns tasty and juicy ^^.

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