Japanese · Lunch, Dinner
Vegetable tempura rice bowl
Crisp pan-fried battered vegetables over rice with a sweet soy-mirin glaze.
- Calories
- 764 kcal
- Protein
- 16 g
- Carbs
- 146 g
- Fat
- 13 g
- Prep
- 15 min
- Cook
- 20 min
Per serving, for one person.
Contains: gluten, soy.
Ingredients
- 120 g Sweet potatoes
- ½ courgette Courgette
- ½ pepper Bell peppers
- 40 g Panko breadcrumbs
- 20 g Plain flour
- 1¼ tbsp Cornflour
- 70 g Jasmine rice
- ¾ tbsp Sunflower oil
- 1 tbsp Soy sauce (reduced salt)
- 10 ml Mirin (rice cooking wine)
- ½ tsp Sugar
- 40 ml Vegetable stock
Method
- Cook the rice according to packet instructions.
- Mix the flour and cornflour with 50ml water into a light batter; dip the vegetables, then coat in panko.
- Shallow-fry the coated vegetables in the oil for 3-4 minutes each side until crisp and golden.
- Warm the soy sauce, mirin, sugar and stock together into a light glaze.
- Arrange the vegetables over the rice and drizzle with the warm glaze.
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