Tempura Mushroom & Sweet Potato Bowls

🥘 Ingredients

• black pepper
  1 tsp
• button mushrooms
  1 lb
• cilantro
  ½ oz
• coleslaw mix
  8 oz
• cooking oil
  13 tsp
• garlic powder
  2 tsp
• jasmine rice
  1.5 c
• rice wine vinegar
  3.333 tbsp
• salt
  1 tsp
• scallions
  4 unit
• sesame ginger crunch
  4 unit
• spicy mayo
  1/2 c
• sugar
  2 tsp
• sweet potato
  2 unit
• sweet soy glaze
  4 tbsp
• tempura batter mix
  164 g

🍳 Cookware

• small pot
• baking sheet
• medium bowl
• small bowl
• medium bowl
• whisk
• large pan
• slotted spoon

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. In a small pot , combine jasmine rice , 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt . Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, ⏱️ 15 minutes to 18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, salt: 1 tsp
2. 

   2

   While rice cooks, wash and dry produce. Cut sweet potato into ½-inch-thick cubes. Thinly slice scallions , separating whites from greens. Roughly chop cilantro . Trim and halve button mushrooms (quarter any larger mushrooms; skip if your mushrooms are pre-sliced!). Toss sweet potatoes on a baking sheet with a drizzle of cooking oil , garlic powder , salt, and black pepper . Roast on top rack until browned and tender, ⏱️ 20 minutes to 25 minutes.

   sweet potato: 2 unit, scallions: 4 unit, cilantro: ½ oz, button mushrooms: 1 lb, cooking oil: 1 tsp, garlic powder: 2 tsp, black pepper: 1 tsp
3. 

   3

   Meanwhile, in a medium bowl , combine rice wine vinegar , 1 tsp sugar (2 tsp for 4 servings), salt, and pepper. Add coleslaw mix , scallion whites, and half the cilantro; toss until combined. Set aside. In a small bowl , combine spicy mayo , half the sesame ginger crunch (you’ll use the rest in the next step), and half the sweet soy glaze (all for 4). Add water 1 tsp at a time until mixture reaches a drizzling consistency.

   rice wine vinegar: 3.333 tbsp, sugar: 2 tsp, coleslaw mix: 8 oz, spicy mayo: 1/2 c, sesame ginger crunch: 4 unit, sweet soy glaze: 4 tbsp
4. 

   4

   In a second medium bowl , whisk together tempura batter mix , remaining sesame ginger crunch, and ½ cup cold water (¾ cup for 4 servings) with a whisk . TIP: If needed, add more water 1 TBSP at a time until mixture reaches a pancake-batter-like consistency. Stir mushrooms into batter until fully coated.

   tempura batter mix: 164 g
5. 

   5

   Heat a ⅓-inch layer of cooking oil in a large pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, use tongs to add coated mushrooms in a single layer. Cook until golden brown, ⏱️ 3 minutes to 4 minutes on the first side and ⏱️ 1 minutes to 2 minutes on the second side. TIP: Work in batches if necessary, adding more oil as needed between batches and letting it heat back up before frying more mushrooms. Using a slotted spoon , transfer mushrooms to a paper-towel-lined plate. Season with salt.

   cooking oil: 4 tbsp
6. 

   6

   Fluff rice with a fork. Divide rice between shallow bowls. Top with mushrooms, sweet potatoes, and slaw in separate sections. Drizzle sesame crunch sauce over mushrooms and sweet potatoes. Garnish with scallion greens and remaining cilantro; serve.