Vegan Tempura Bento

Name: Vegan Tempura Bento
Ingredients: 1 cup All-Purpose Flour; 1/2 cup Cornstarch; 1 cup Ice-Cold Soda Water; 2 cups Vegetable Oil; 1/2 cup Lotus Root; 1/2 cup Carrots; 1/2 cup Green Beans; 1 tsp Sesame Seeds; 2 tbsp Rice Vinegar

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesveganglutenFreedairyFree

Nutrition (per serving)

920Calories

85 gProtein

60 gCarbs

40 gFat

12 gSugar

1000 mgSalt

Ingredients

1 cup All-Purpose Flour
1/2 cup Cornstarch
1 cup Ice-Cold Soda Water
2 cups Vegetable Oil
1/2 cup Lotus Root
1/2 cup Carrots
1/2 cup Green Beans
1 tsp Sesame Seeds
2 tbsp Rice Vinegar

Method

Prepare the tempura batter by whisking together flour, cornstarch, and ice-cold soda water in a large bowl, about 2 minutes, then let rest for 10 minutes, before using.
Heat vegetable oil in a deep frying pan over medium-high heat, about 5 minutes, until it reaches 350°F, then reduce heat to medium and maintain the temperature, about 5 minutes.
Dredge lotus root, carrots, and green beans in the tempura batter, shaking off excess, then carefully place them in the hot oil, and fry until golden-brown, 3–5 minutes, before draining on paper towels.
To cook Japanese rice, combine it with water in a medium saucepan and bring to a boil over high heat, about 5 minutes, before reducing heat to low, covering, and simmering, 15–20 minutes, then stir in rice vinegar and sesame seeds, and let cool to room temperature, about 30 minutes.
Assemble the bento by placing cooked Japanese rice in the bottom of a bowl, then arranging the tempura vegetables on top, and garnishing with additional sesame seeds and chopped green onions if desired, and serve immediately.
For a crisper tempura, do not overcrowd the frying pan, and fry the vegetables in batches if necessary, about 5 minutes per batch.
To serve, place the tempura bento in a bowl, and garnish with grated daikon and wasabi if desired.