Squash Tempura Bowl

Name: Squash Tempura Bowl
Total time: 5400 s
Yield: 4 people
Cuisine: American
Ingredients: 1 large squash; 10 tsp rice vinegar; 4 oz sweet Thai chili sauce; 8 tbsp mayonnaise; 2 tbsp sesame seeds; 1 1/2 jasmine rice; 164 gram tempura mix; 1 tsp garlic powder; 1 tsp Korean chili flakes; 1 tsp plant butter

RoSee Murphy @cook_28232396

This dish is amazing! You CANNOT go wrong with this dish! So tasty, with too much flavor!!

RoSee Murphy @cook_28232396

This dish is amazing! You CANNOT go wrong with this dish! So tasty, with too much flavor!!

Saved

Ingredients

1 hr 30 min

4 people

1large squash
10 tsprice vinegar
4 ozsweet Thai chili sauce
8 tbspmayonnaise
2 tbspsesame seeds
1 1/2jasmine rice
164 gramtempura mix
1 tspgarlic powder
1 tspKorean chili flakes
1 tspplant butter

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Steps

1 hr 30 min

1

Wash/ dry all squash
2

In a small bowl, combine vinegar, 1/2 tsp sugar, pinch of salt
3

In another bowl, mix chili sauce and Mayo
4

Heat a drizzle of oil in a small pot over medium high heat
5

Add sesame seeds and cook until golden brown, 1-2 minutes
6

While rice cooks, heat oil in cast iron or stainless steel large frying pan
7

In large bowl, mix tempura garlic powder, 1/3 cup cold water with optional pinch of salt
8

Pat squash dry w/ paper towel then stir into batter to coat
9

Drop battered squash in hot oil
10

Cool and turn until all is golden brown
11

Remove once cooked, season with spices
12

Fluff rice, add butter.
13

In bowl add rice, chili flakes, and chili sauce.
14

Add battered squash, and stir.
15

Enjoy