Kabocha Squash Sticks (Kenpi) – a delicious recipe with skin, Sugar, Water, Black sesame seeds, Vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut up kabocha squash skin (thick pieces if possible) into 5 mm wide slices.
2
Add vegetable oil to a frying pan and once it has heated add the kabocha squash slices and fry them until they are nice and crunchy.
3
(Make sure not to let them burn!)
4
Once they are nice and crunchy, place on a paper towel to absorb the excess oil.
5
Heat sugar and water in a small pot, and as soon as it starts to turn into a light brown candy sauce add the kabocha squash slices from Step 3 and black sesame seeds.
6
Mix quickly.
7
Lay the sticks on a tray so that they don't overlap and once they're cooled it's all done!
8
If you put them in a Japanese style side bowl it kinda looks like a fancy Japanese snack.
281
kcal
Calories
27
g
Fat
11
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 100 grams Kabocha Squash skin, 40 grams Sugar, 1/2 tbsp Water, 1 tbsp Black sesame seeds, and more.
Yes, Kabocha Squash Sticks (Kenpi) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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