Kabocha, Kale and ʻUala Tempura

We tried this delicious and simple recipe with our afterschool class. The best part is the delicious ginger ponzu dipping sauce. The recipe for the sauce calls for “ponzu” but you can substitute regular soy sauce and make it ponzu yourself!

Follow the directions on the board to make the tempura and prepare the kabocha. Continue the same steps for the kale and ʻuala (sweet potato). Slice the ʻuala the same thickness as the kabocha, about 1/4 inch slices. Kale can stay in big pieces as this will cook up quickly - be sure to dry your kale after washing it so there isnʻt water when you dip in the tempura. Kale was the favorite among our students!