Vegetarian Japanese Tempura Rice Bowl

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

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Ingredients

• 2 cups Japanese short-grain rice
• 2 cups Vegetable oil
• 2 cups Mixed vegetables (bell peppers, zucchini, sweet potato)
• 1 cup Tempura batter mix
• 1 cup Water
• 1/4 cup Soy sauce
• 2 tbsp Sesame seeds
• 2 stalks Green onions

Method

1. Cook the rice according to package instructions and set aside.
2. Heat vegetable oil in a deep pan or wok to 350°F (175°C).
3. Prepare the tempura batter by mixing the tempura mix with water until smooth.
4. Dip the mixed vegetables into the batter, then carefully fry in the hot oil until golden and crispy, about 3-4 minutes. Drain on paper towels.
5. In a small bowl, mix soy sauce with a little water and sliced green onions to make a simple sauce.
6. Assemble the bowls by dividing the rice among four bowls, topping with crispy tempura vegetables.
7. Drizzle with soy sauce mixture, sprinkle with sesame seeds, and garnish with additional green onions if desired.
8. Serve immediately.

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

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