Name: Vegetable Tempura Bowl
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 4
Ingredients: 2 cups short-grain Japanese rice, rinsed; 1 sweet potato, sliced into 1/4-inch rounds; 1 small eggplant, cut into 1/2-inch slices; 1 red bell pepper, seeded and cut into strips; 8 shiitake mushrooms, stems removed; 8 asparagus spears, woody ends trimmed; 1 zucchini, sliced into 1/4-inch rounds; 1 1/2 cups all-purpose flour; 1/4 cup cornstarch; 2 cups ice-cold water; 1 large egg, lightly beaten; 4 cups vegetable oil, for frying; 1/2 cup tempura dipping sauce (tentsuyu); 2 tablespoons chopped green onions, for garnish; 1 tablespoon toasted sesame seeds, for garnish

Instructions

Prepare the rice

Cook the rinsed rice according to package instructions or using a rice cooker. Once cooked, keep warm until ready to serve.
Prepare the vegetables

Wash and cut all vegetables as directed in the ingredients list. Pat them dry thoroughly with paper towels. Moisture will prevent the batter from adhering properly.
Make the tempura batter

In a large bowl, combine the flour and cornstarch. In a separate bowl, mix the ice-cold water and beaten egg. Just before frying, pour the wet ingredients into the dry ingredients and stir gently with chopsticks or a fork until just combined. The batter should be lumpy; do not overmix.
Heat the oil

In a deep, heavy-bottomed pot or wok, heat the vegetable oil to 350°F (175°C). Use a cooking thermometer to maintain this temperature throughout frying.
Fry the vegetables

Working in small batches, dip each vegetable piece into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry for 1-2 minutes until light golden and crispy. Do not overcrowd the pot. Remove with a slotted spoon and drain on paper towels.
Assemble the bowls

Divide the warm rice among four serving bowls. Arrange the freshly fried tempura vegetables on top of the rice, creating a colorful display with the different vegetables.
Prepare the sauce

If using store-bought tempura dipping sauce, warm it slightly. Alternatively, mix 1/4 cup soy sauce, 1/4 cup mirin, and 1/2 cup dashi, then warm the mixture in a small saucepan.
Serve and garnish

Drizzle each bowl with the tempura sauce. Sprinkle with chopped green onions and toasted sesame seeds. Serve immediately while the tempura is still crispy.

Vegetable Tempura Bowl

Ingredients

Instructions

Nutritional Information