Ingredients

For the Vegetable Tempura:

• 1 cup seasonal vegetables (such as sweet potato, zucchini, and shiitake mushrooms)
• 1/2 cup all-purpose flour
• 1/2 cup cold water
• A pinch of salt
• Vegetable oil (for frying)

For the Soybean Rice:

• 1 cup short-grain rice
• 1/4 cup cooked edamame or shelled soybeans
• 1 1/4 cups water
• 1 tablespoon soy sauce (optional)

For the Pickled Vegetables:

• 1 small cucumber, thinly sliced
• 1 small carrot, julienned
• 1 tablespoon salt
• 2 tablespoons rice vinegar
• 1 teaspoon sugar

Instructions

1. Prepare the Pickled Vegetables:

• In a bowl, combine the sliced cucumber and julienned carrot. Sprinkle with salt and let it sit for 10 minutes.
• Rinse the vegetables under cold water and drain well.
• In a small bowl, mix rice vinegar and sugar until dissolved. Add the vegetables, toss to coat, and let them marinate for at least 30 minutes.

2. Cook the Soybean Rice:

• Rinse the short-grain rice under cold water until the water runs clear. Drain well.
• In a rice cooker or pot, combine the rice, cooked edamame, and water. If using, add soy sauce for extra flavor.
• Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender. Let it sit for 10 minutes before fluffing with a fork.

3. Make the Vegetable Tempura:

• Heat vegetable oil in a deep pan over medium heat (about 350°F/180°C).
• In a bowl, mix flour, cold water, and a pinch of salt until just combined. The batter should be lumpy—avoid overmixing.
• Dip the seasonal vegetables into the batter, allowing excess to drip off, and carefully place them in the hot oil.
• Fry in batches for 2-3 minutes until golden brown. Remove with a slotted spoon and drain on paper towels.

4. Assemble Your Shojin Ryori Meal:

• Serve a portion of soybean rice on a plate alongside a serving of vegetable tempura and a small bowl of pickled vegetables.
• Enjoy with a side of miso soup (optional) for a complete Shojin Ryori experience.