Japanese Vegetable Tempura Bowl

Japanese · 35 min · Beans · vegetarian, vegan, dairy-free

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Ingredients

• 2 medium Carrots
• 1 large Sweet Potatoes
• 200g Green Beans
• 2 cups Vegetable Oil
• 1 cup All-purpose Flour
• 1/2 cup Cornstarch
• 1 cup Cold Sparkling Water
• 4 cups Cooked Rice
• 1/4 cup Soy Sauce
• 2 tbsp Sesame Seeds
• 3 stalks Scallions

Method

1. Prepare the vegetables: peel and slice carrots and sweet potatoes into thin strips, trim the ends of green beans.
2. In a large pot or deep fryer, heat vegetable oil to 350°F (175°C).
3. Make the tempura batter by whisking together flour, cornstarch, and cold sparkling water until smooth.
4. Dip the vegetables into the batter, allowing excess to drip off, then carefully fry in hot oil until golden and crispy (about 3-4 minutes).
5. Remove tempura from oil and drain on paper towels.
6. Warm cooked rice in a large bowl, then top with tempura vegetables.
7. Drizzle soy sauce over the bowl, sprinkle with sesame seeds and chopped scallions.
8. Serve immediately for a crispy, flavorful vegetarian Japanese lunch.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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