No Meat, No Problem: This Veggie Tempura Bowl Slaps
You know that old Korean saying, “Even if you fry a shoe, it’ll taste good”?
Well, I’ve always thought that was hilarious - but honestly, not far from the truth when it comes to tempura.
As someone who genuinely enjoys vegetables, I started wondering: why is veggie tempura always just a side dish or an afterthought? What if I made a proper tendon - you know, that classic Japanese rice bowl topped with assorted tempura - but using only vegetables? No shrimp, no fish, no meat. Just a full-on veggie celebration in a bowl.
Actually, I’m not a Vegan but I love it…!
I looked around my kitchen, grabbed every vegetable I could find, heated up some oil, and got to frying. And the result? A plant-based tendon that’s crispy, comforting, and incredibly satisfying - without the heaviness that often comes with deep-fried dishes. Even if you’re not vegetarian, trust me: you won’t miss the meat in this one.
Ingredients
You don’t need anything fancy for this - just what you already have in the fridge or pantry. Here’s what I used:
- Cooked rice
- Rice seasoning (vinegar, sugar, salt)
- Assorted vegetables (enoki mushrooms, zucchini, perilla leaves, dried seaweed)
- Korean pancake mix (any tempura or all-purpose flour works)
- Ice-cold water
- Tsuyu sauce (optional, for that umami kick)
- Oil for frying
I also made a small bowl of miso soup on the side, which rounded out the meal beautifully.
How to Make It
1. Start with Seasoned Rice
You could just use plain white rice, but I highly recommend seasoning it sushi-style with vinegar, sugar, and salt. It gives the bowl a slight tang that pairs beautifully with the fried veggies. While the rice is still warm, add a splash of rice vinegar, a pinch of sugar, and a little salt, then mix and let it cool slightly.
Want more precision? Check out this Sushi Rice Recipe.
2. Make the Tempura Batter
In a mixing bowl, combine your pancake mix with ice-cold water. The key here is to keep it runny and cold - the colder the batter, the crispier the tempura. Don’t overmix; a few lumps are okay and actually help create that iconic flaky texture when fried.
3. Prep Your Veggies
Slice up your vegetables into fryable pieces. I used enoki mushrooms, zucchini, perilla leaves, and dried seaweed sheets torn into manageable sizes. Honestly, this is where you can get creative - sweet potatoes, lotus root, onions, bell peppers, or even avocado all work great.
Coat each piece lightly in batter. You don’t want to drown them; just a thin, even coat.
4. Time to Fry
Heat your oil in a pan (about 350°F or 175°C if you’re measuring). Carefully drop in the battered veggies a few at a time. Don’t overcrowd the pan! Let them fry until golden and crisp - usually about 2 to 3 minutes per side depending on thickness.
Place on a wire rack or paper towels to drain excess oil.
💡 Tip: Fry delicate things like perilla leaves or seaweed last, as they cook much faster than root veggies.
5. Assemble the Bowl
Scoop your seasoned rice into a wide bowl. Artfully arrange the freshly fried vegetables on top, stacking them a bit for height and that wow factor. Drizzle with Tsuyu sauce or serve it on the side for dipping.
If you’re feeling extra, garnish with finely chopped scallions or a sprinkle of sesame seeds.
Serve with a bowl of miso soup on the side, and you’ve got a balanced, plant-based meal that feels both indulgent and nourishing.
Why This Veggie Tendon Works
Let me confess something: I’ve never been a big fan of tendon. Often, it’s too heavy, too greasy, and I end up feeling sleepy afterward. But this version? Total game changer. The veggies bring so much natural flavor and lightness, and because there’s no meat, you don’t get that overly full, weighed-down feeling.
Plus, tempura isn’t just about taste—it’s about texture. That crunch you get when biting into a freshly fried perilla leaf or a golden piece of zucchini is honestly addictive. Pair that with the soft, tangy rice, and it’s pure comfort.
And let’s not forget: it’s just fun to make. There’s something incredibly satisfying about frying your own veggies and seeing them puff up in the oil. It feels almost like alchemy.
Make It Your Own
Don’t have perilla leaves? Use kale or shiso. Not into zucchini? Try carrots or eggplant. This recipe is more of a blueprint than a rulebook—feel free to make it yours based on what’s in season or in your fridge.
You can even go fusion with it:
- Add a drizzle of spicy mayo or gochujang aioli on top.
- Serve with pickled radish or kimchi on the side.
- Mix white and brown rice for more texture.
Light, Crispy, and Completely Satisfying
Whether you’re a lifelong vegetarian, trying to eat more plants, or just a fan of deep-fried goodness (same here), this veggie tempura bowl is worth a try. It’s got all the best parts of tendon—crispy, warm, and comforting—but without the heaviness of meat or seafood.
And honestly, it’s a great way to use up random veggies at the end of the week. Zero waste and delicious? Win-win.
- Fry your favorite veggies in light pancake batter
- Serve over sushi-seasoned rice
- Optional but amazing: drizzle of Tsuyu + miso soup on the side
- 100% plant-based and shockingly addictive
So the next time you’re craving something crispy and cozy, skip the takeout and try this instead. Your kitchen will smell amazing, and your body will thank you later.
Still hungry? Want a tofu katsu version next? Let me know and I’ll share the recipe!
I’ll be honest—I’ve never been a huge fan of tendon. But this one? With the light veggie tempura and perfectly seasoned rice? Surprisingly not too heavy, and soooo satisfying.
Whether you’re vegetarian, veggie-curious, or just love fried things (no judgment), this one’s worth trying!