Tempura Delicata Squash

Directions

1. Cut squash in half, remove seeds and pulp, and cut in 1/2 inch pieces
2. In a medium mixing bowl, mix flour, cornstarch, and Pellegrino together to create the batter
3. In a heavy bottom pan, heat oil over high heat and get it super hot. You can test the heat by dropping small amounts of the batter in and see if it crisps up
4. Coat squash in batter and fry until crispy (1-2 minutes)
5. Once fried, lay on a paper towel to help absorb excess oil
6. Arrange on serving dish and top with Kewpie mayo, TLG Tokyo sauce, TLG Japan crunch, and mint