- Cook rice per package directions.
- Slice your zucchini and sweet potato. Peel and devein your shrimp. Cut the underside of your shrimp about 1-cm. deep in segments to help elongate the shrimp. Rinse your mushrooms. Set all aside.
- In a bowl, mix tempura batter, water, and a pinch of salt together. Set aside.
- Prepare to fry by filling your pan to about an inch deep of neutral frying oil and heat on high until 300°F. Once at temperature, lower heat to medium high and start dipping your shrimps and vegetables into the tempura batter, then carefully transfer into the oil to fry. Fry until light brown (about 2-3 min) while maintaining 300°F of heat. Transfer on wire rack or paper towel over a plate to let cool.
- Prepare your ponzu glaze by mixing ponzu sauce and sugar together into a saucepan and heat on medium high until it starts to bubble vigorously. Continue to stir until bubbles start to slow down and become thick. Once the glaze is able to coat back of spoon, take it off the heat.
- Plate your bowl by setting your rice in a “slant” shape to help lay your tempura pieces. Layer your shrimps and zucchini in the ‘back’ and your smaller tempura, sweet potato and mushrooms in the front. Drizzle your ponzu glaze over your tempura.
Recipe created in partnership with Andy Nguyen at @Soundsyum_
