A delicious restaurant-style dinner! Clusters of crispy tempura exotic mushrooms served with Vegan That Mayo, tart radish, pickled ginger, sesame seeds, diced cucumber, and fluffy rice.
Exotic Mushroom Tempura Bowl
Exotic Mushroom Tempura Bowl
with pickled ginger, cucumber & sesame seeds
Hands on Time: 20 - 40 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Corn
- Cucumber
- Jasmine Rice
- Lime Juice
- Low-Sodium Soy Sauce
- Mixed Exotic Mushrooms
- Pickled Ginger
- Radish
- Tempura Flour
- That Mayo (Vegan)
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
A RICE EVENT
Place the rinsed rice in a pot. Submerge in 150ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and set aside to steam with the lid on for a further 10 minutes until cooked and tender. On completion, drain if necessary, fluff up with a fork and return to the pot to keep warm until serving.
SO CORNY
Boil the kettle for the Corn. Pour 90ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice. Place the corn in salted boiling water for 3-4 minutes until plumped up. Drain on completion.
IN A PICKLE
In a bowl, add the lime juice (to taste), 5ml of a sweetener of choice, and 5ml of water. Mix until the sweetener is fully dissolved. Add the Radish rounds and diced Cucumber. Toss until fully coated and set aside to pickle.
TEMPURA TIME
In a bowl, mix the flour with a pinch of salt. Slowly whisk in the ice-cold water (Don’t overmix, lumps are fine in this case!). Add the trimmed mushrooms and toss until fully coated in the batter. Place a deep pan over a high heat with 2cm of oil covering the base. When hot, pick up a cluster of 5-10 battered mushrooms (don’t separate the cluster of mushrooms!) and gently lower into the hot oil. Fry for 30-60 seconds, turning the cluster until golden and crispy. Remove from the pan on completion, drain on paper towel and season to taste. Repeat with the remaining mushrooms.
FINAL TOUCHES
To the pot of cooked rice, add the soy sauce (to taste). Mix until fully combined. Place the mayo in a small bowl and add in water in 5ml increments until slightly loosened. Drain the pickling liquid from the Radish and Cucumber.
BOWLED OVER!
Make a bed of the seasoned rice. Top with the pickled Radish and Cucumber, tempura mushrooms, corn, and drained pickled ginger. Dollop over the mayo and sprinkle over the sesame seeds. Simply stunning, Chef!
A RICE EVENT
Place the rinsed rice in a pot. Submerge in 300ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and set aside to steam with the lid on for a further 10 minutes until cooked and tender. On completion, drain if necessary, fluff up with a fork and return to the pot to keep warm until serving.
SO CORNY
Boil the kettle for the Corn. Pour 180ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice. Place the corn in salted boiling water for 3-4 minutes until plumped up. Drain on completion.
IN A PICKLE
In a bowl, add the lime juice (to taste), 10ml of a sweetener of choice, and 10ml of water. Mix until the sweetener is fully dissolved. Add the Radish rounds and diced Cucumber. Toss until fully coated and set aside to pickle.
TEMPURA TIME
In a bowl, mix the flour with a pinch of salt. Slowly whisk in the ice-cold water (Don’t overmix, lumps are fine in this case!). Add the trimmed mushrooms and toss until fully coated in the batter. Place a deep pan over a high heat with 2cm of oil covering the base. When hot, pick up a cluster of 5-10 battered mushrooms (don’t separate the cluster of mushrooms!) and gently lower into the hot oil. Fry for 30-60 seconds, turning the cluster until golden and crispy. Remove from the pan on completion, drain on paper towel and season to taste. Repeat with the remaining mushrooms.
FINAL TOUCHES
To the pot of cooked rice, add the soy sauce (to taste). Mix until fully combined. Place the mayo in a small bowl and add in water in 5ml increments until slightly loosened. Drain the pickling liquid from the Radish and Cucumber.
BOWLED OVER!
Make a bed of the seasoned rice. Top with the pickled Radish and Cucumber, tempura mushrooms, corn, and drained pickled ginger. Dollop over the mayo and sprinkle over the sesame seeds. Simply stunning, Chef!
A RICE EVENT
Place the rinsed rice in a pot. Submerge in 450ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and set aside to steam with the lid on for a further 10 minutes until cooked and tender. On completion, drain if necessary, fluff up with a fork and return to the pot to keep warm until serving.
SO CORNY
Boil the kettle for the Corn. Pour 270ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice. Place the corn in salted boiling water for 3-4 minutes until plumped up. Drain on completion.
IN A PICKLE
In a bowl, add the lime juice (to taste), 15ml of a sweetener of choice, and 15ml of water. Mix until the sweetener is fully dissolved. Add the Radish rounds and diced Cucumber. Toss until fully coated and set aside to pickle.
TEMPURA TIME
In a bowl, mix the flour with a pinch of salt. Slowly whisk in the ice-cold water (Don’t overmix, lumps are fine in this case!). Add the trimmed mushrooms and toss until fully coated in the batter. Place a deep pan over a high heat with 2cm of oil covering the base. When hot, pick up a cluster of 5-10 battered mushrooms (don’t separate the cluster of mushrooms!) and gently lower into the hot oil. Fry for 30-60 seconds, turning the cluster until golden and crispy. Remove from the pan on completion, drain on paper towel and season to taste. Repeat with the remaining mushrooms.
FINAL TOUCHES
To the pot of cooked rice, add the soy sauce (to taste). Mix until fully combined. Place the mayo in a small bowl and add in water in 5ml increments until slightly loosened. Drain the pickling liquid from the Radish and Cucumber.
BOWLED OVER!
Make a bed of the seasoned rice. Top with the pickled Radish and Cucumber, tempura mushrooms, corn, and drained pickled ginger. Dollop over the mayo and sprinkle over the sesame seeds. Simply stunning, Chef!
A RICE EVENT
Place the rinsed rice in a pot. Submerge in 600ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and set aside to steam with the lid on for a further 10 minutes until cooked and tender. On completion, drain if necessary, fluff up with a fork and return to the pot to keep warm until serving.
SO CORNY
Boil the kettle for the Corn. Pour 360ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice. Place the corn in salted boiling water for 3-4 minutes until plumped up. Drain on completion.
IN A PICKLE
In a bowl, add the lime juice (to taste), 20ml of a sweetener of choice, and 20ml of water. Mix until the sweetener is fully dissolved. Add the Radish rounds and diced Cucumber. Toss until fully coated and set aside to pickle.
TEMPURA TIME
In a bowl, mix the flour with a pinch of salt. Slowly whisk in the ice-cold water (Don’t overmix, lumps are fine in this case!). Add the trimmed mushrooms and toss until fully coated in the batter. Place a deep pan over a high heat with 2cm of oil covering the base. When hot, pick up a cluster of 5-10 battered mushrooms (don’t separate the cluster of mushrooms!) and gently lower into the hot oil. Fry for 30-60 seconds, turning the cluster until golden and crispy. Remove from the pan on completion, drain on paper towel and season to taste. Repeat with the remaining mushrooms.
FINAL TOUCHES
To the pot of cooked rice, add the soy sauce (to taste). Mix until fully combined. Place the mayo in a small bowl and add in water in 5ml increments until slightly loosened. Drain the pickling liquid from the Radish and Cucumber.
BOWLED OVER!
Make a bed of the seasoned rice. Top with the pickled Radish and Cucumber, tempura mushrooms, corn, and drained pickled ginger. Dollop over the mayo and sprinkle over the sesame seeds. Simply stunning, Chef!
Frequently Asked Questions
What is the preparation time for Exotic Mushroom Tempura Bowl?
The preparation time for Exotic Mushroom Tempura Bowl with pickled ginger, cucumber & sesame seeds is between 20 and 40 minutes.
What is the total time required to make Exotic Mushroom Tempura Bowl with pickled ginger, cucumber & sesame seeds?
The total time required to make Exotic Mushroom Tempura Bowl with pickled ginger, cucumber & sesame seeds is between 40 and 65 minutes.
How many servings does Exotic Mushroom Tempura Bowl provide?
4 servings
What are the main ingredients in Exotic Mushroom Tempura Bowl?
Corn, Cucumber, Jasmine Rice, Lime Juice, Low-Sodium Soy Sauce, Mixed Exotic Mushrooms, Pickled Ginger, Radish, Tempura Flour, That Mayo (Vegan), White Sesame Seeds
What is the nutritional information of Exotic Mushroom Tempura Bowl?
Calories: 756, Carbs: 137 grams, Fat: grams, Protein: 18.2 grams, Sugar: 6.9 grams, Salt: 1577 grams
How do I prepare Exotic Mushroom Tempura Bowl?
SO CORNY: Boil the kettle for the corn. Pour 180ml of cold water into a bowl with a few ice blocks. When the water is ice-cold, remove any remaining pieces of ice. Place the corn in salted boiling water for 3-4 minutes until plumped up. Drain on completion. TEMPURA TIME: In a bowl, mix the flour with a pinch of salt. Slowly whisk in the ice-cold water (Don’t overmix, lumps are fine in this case!). Add the trimmed mushrooms and toss until fully coated in the batter. Place a deep pan over a high heat with 2cm of oil covering the base. When hot, pick up a cluster of 5-10 battered mushrooms (don’t separate the cluster of mushrooms!) and gently lower into the hot oil. Fry for 30-60 seconds, turning the cluster until golden and crispy. Remove from the pan on completion, drain on paper towel and season to taste. Repeat with the remaining mushrooms. IN A PICKLE: In a bowl, add the lime juice (to taste), 10ml of a sweetener of choice, and 10ml of water. Mix until the sweetener is fully dissolved. Add the radish rounds and diced cucumber. Toss until fully coated and set aside to pickle. FINAL TOUCHES: To the pot of cooked rice, add the soy sauce (to taste). Mix until fully combined. Place the mayo in a small bowl and add in water in 5ml increments until slightly loosened. Drain the pickling liquid from the radish and cucumber. BOWLED OVER!: Make a bed of the seasoned rice. Top with the pickled radish and cucumber, tempura mushrooms, corn, and drained pickled ginger. Dollop over the mayo and sprinkle over the sesame seeds. Simply stunning, Chef! A RICE EVENT: Place the rinsed rice in a pot. Submerge in 300ml of salted water, pop on a lid, and place over medium-high heat. Once boiling, reduce the heat and simmer for 10 minutes until most of the water has been absorbed. Remove from the heat and set aside to steam with the lid on for a further 10 minutes until cooked and tender. On completion, drain if necessary, fluff up with a fork and return to the pot to keep warm until serving.
What should be prepared from my kitchen to make Exotic Mushroom Tempura Bowl?
Corn, Cucumber, Jasmine Rice, Lime Juice, Low-Sodium Soy Sauce, Mixed Exotic Mushrooms, Pickled Ginger, Radish, Tempura Flour, That Mayo (Vegan), White Sesame Seeds
How many calories does Exotic Mushroom Tempura Bowl have?
756 calories
How much fat content does Exotic Mushroom Tempura Bowl have?
grams
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