Tempura Veggie Bowl with Sushi Rice and Tentsuyu Sauce

Rice and sauce

• 300 g Sushi rice
• 1 tbsp Rice vinegar
• 2 tsp Dashi powder
• 3 tbsp Soy sauce
• 3 tbsp Mirin

Tempura and serving

• 1 medium Sweet potato
• 1 medium Courgette
• 250 g Broccoli, tenderstem works best
• 120 g Plain flour
• 180 ml Sparkling Water, well chilled
• 700 ml Vegetable oil
• 1 small Daikon radish

1. Rinse the rice in cold water until the water runs mostly clear, then drain well. Cook it in a saucepan with 360 ml water: bring to the boil, cover, reduce to low and cook for 12 minutes, then rest off the heat for 10 minutes. Stir through the rice vinegar and keep covered while you cook the tempura.
2. Make the tentsuyu: in a small saucepan, whisk the dashi powder with 200 ml water, then add the soy sauce and mirin. Bring just to a gentle simmer for 1 minute, then take off the heat. Pour into a small bowl for dipping.
3. Prepare the vegetables: peel the sweet potato and slice into thin rounds (about 3 mm). Cut the courgette into batons, and trim the broccoli into long, bite-sized pieces. Grate the daikon and set aside for serving.
4. Heat the vegetable oil in a large pot to 175°C (350°F). Put the plain flour in a mixing bowl and whisk in the ice-cold sparkling water until just combined; it should be lumpy, not smooth. Keep the batter cold and do not overmix.
5. Working in batches, dip the vegetables into the batter, let the excess drip off, then fry for 2 to 4 minutes until pale golden and crisp. Turn as needed and lift out with tongs, letting excess oil drain back into the pot. Keep the oil close to 175°C (350°F) between batches for the lightest coating.
6. Divide the rice between two bowls and top with the tempura vegetables. Add a small mound of grated daikon to each bowl. Serve with the warm tentsuyu for dipping or spooning over.

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