Prepare the batter.
Cut the pepper into thin slices, place them into the batter and fry them for 10 minutes in seed oil, until tender. Set aside.
Repeat for other vegetables: cut the potato into 1 cm cubes, carrot and courgette into 1/2 cm slices, pumpkin into sticks, mushrooms in stipes. Fry them separately, then set aside.
Prepare the sauce, mixing soya sauce, sake and sugar in a small bowl.
Cook the rice and drain it well.
Put rice in individual bowls, covered with vegetables, and serve with the sauce.
Vegetarian Tempura
Serves four:
1 potato
1 courgette
1 carrot
150g pumpkin
150g mushrooms
1 bell pepper, green
400g rice
Batter:
1 egg
125ml milk
125ml water
200g white flour
Sauce:
100ml soya sauce
4 tbsp. sake
1 tsp. sugar