Cut the pumpkin in half and remove the seeds, remove the green skin.
Cut into even wedges with the thick edge around 2cm.
Pre-heat a large pot or wok with oil around 9cm in depth to 200C.
To make the tempura batter
Add the water to the flour and starch and mix in a circular motion until combined, small lumps is fine.
Then batter should be reasonably thin and silky in texture (Water content may change check the tempura flour packet).To make the spicy miso dressingWhisk the yolks, mirin and vinegar.
Add the miso and whisk then slowly add the oils as if making mayonnaise.
Add chili and soya and season with salt if required.
To assemble
Fry the Kobacha pumpkin in the tempura batter ensuring that the batter is nice and crisp and the pumpkin is cooked, around 4 minutes in the oil then drain to remove the excess oil.
Arrange the wedges on the serving plate and spoon the dressing over.
Finish with some roasted sesame seeds and finely sliced spring onions.