Dinner · 40 min · japanese

Vegetable Tempura Donburi

Dinner decisions, handled: Vegetable Tempura Donburi pairs sweet potato with zucchini for a 40-minute Japanese dinner. The macros do the talking: 12g protein, 78g carbs, and 18g fat in every 520-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 Sweet potato
• 1 Zucchini
• 8 oz Mushrooms
• 1 cup Tempura batter mix
• 1.5 cups Cooked rice
• 1/2 cup Tentsuyu
• 1 cup Frying oil

Steps

1. Slice the sweet potato, zucchini, and mushrooms into thin, even pieces so they cook through quickly.
2. Keep the mixed batter ice-cold — cold batter hitting hot oil is what makes tempura shatteringly crisp.
3. Heat the oil to 350°F; a drop of batter should sizzle and float immediately.
4. Dip the vegetables lightly and fry in small batches, about 2 minutes, until pale gold and lacy.
5. Drain on a wire rack and sprinkle with salt while hot.
6. Reheat the tentsuyu dipping sauce until steaming.
7. Bowl the hot rice.
8. Crown with the tempura and serve the tentsuyu alongside for dipping.

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