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!
Jasmine Rice - 75ml
Corn - 50g
Lime Juice - 10ml
Radish - 20g
Cucumber - 50g
Tempura Flour - 100ml
Mixed Exotic Mushrooms - 125g
Low Sodium Soy Sauce - 20ml
That Mayo (Vegan) - 30ml
Pickled Ginger - 10g
White Sesame Seeds - 5ml
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!
Jasmine Rice - 150ml
Corn - 100g
Lime Juice - 20ml
Radish - 40g
Cucumber - 100g
Tempura Flour - 200ml
Mixed Exotic Mushrooms - 250g
Low Sodium Soy Sauce - 40ml
That Mayo (Vegan) - 60ml
Pickled Ginger - 20g
White Sesame Seeds - 10ml
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!
Jasmine Rice - 225ml
Corn - 150g
Lime Juice - 30ml
Radish - 60g
Cucumber - 150g
Tempura Flour - 300ml
Mixed Exotic Mushrooms - 375g
Low Sodium Soy Sauce - 60ml
That Mayo (Vegan) - 85ml
Pickled Ginger - 30g
White Sesame Seeds - 15ml
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!
Jasmine Rice - 300ml
Corn - 200g
Lime Juice - 40ml
Radish - 80g
Cucumber - 200g
Tempura Flour - 400ml
Mixed Exotic Mushrooms - 500g
Low Sodium Soy Sauce - 80ml
That Mayo (Vegan) - 125ml
Pickled Ginger - 40g
White Sesame Seeds - 20ml
Woolies Products in this dish
