Vegetarian Japanese Tempura Rice Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Japanese · 35 min · vegetarian, vegan, dairy-free
534 cal
12g protein
90g carbs
14g fat
per serving · estimated
Ingredients
- 1 cup Japanese short-grain rice
- 1 cup Vegetable oil
- 1 cup Mixed vegetables (bell peppers, zucchini, sweet potato)
- 1/2 cup Tempura batter mix
- 1/2 cup Water
- 1/4 cup Soy sauce
- 1 tbsp Sesame seeds
- 1 stalks Green onions
Method (tap to check — screen stays awake)
- Cook the rice according to package instructions and set aside.
- Heat vegetable oil in a deep pan or wok to 350°F (175°C).
- Prepare the tempura batter by mixing the tempura mix with water until smooth.
- 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.
- In a small bowl, mix soy sauce with a little water and sliced green onions to make a simple sauce.
- Assemble the bowls by dividing the rice among four bowls, topping with crispy tempura vegetables.
- Drizzle with soy sauce mixture, sprinkle with sesame seeds, and garnish with additional green onions if desired.
- Serve immediately.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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