Japanese Rice Bowl and Mushroom Tempura

This recipe, adapted from Blue Apron, is typical of what fans love about meal-kit delivery services. It includes unusual ingredients—such as a salt-and-pepper cucumber (a small, pale yellow-green variety), eight-ball squash (a small, round variety) and pea tendrils—with detailed instructions.

1. In a medium bowl, combine 3 Tbsp rice vinegar, 1½ tsp sesame oil and salt and pepper to taste. Add 1 salt-and-pepper or Persian cucumber, halved and thinly sliced lengthwise; toss to coat. Let stand at least 10 minutes, stirring occasionally. 2. In a small saucepan, combine ½ cup longgrain white rice, a large pinch of salt and 1 cup water. Bring to a boil. Cover, reduce heat

and simmer 14–16 minutes or until water is absorbed and rice is tender. Remove from heat; fluff with a fork. 3. Heat 2 tsp olive oil in a medium nonstick skillet over medium-high heat. Add 1 eight-ball or zucchini

squash, diced, salt and pepper. Sauté 3–5 minutes or until tender and lightly browned. Add 3 cloves

garlic, minced, and 1½ tsp sesame oil; sauté 1 minute or until fragrant. Remove from pan; keep warm. Wipe out pan. 4. Whisk together ½ cup rice flour and ¼ cup water. Season with salt and pepper. Heat 2 Tbsp olive oil in skillet over medium-high heat. Working in batches, dip 5 oz stemmed shiitake mushrooms in batter, allowing excess to drip off. Add to pan; cook 3–5 minutes per side or until browned and crispy. Transfer to a paper-towel-lined plate; season with salt and pepper. 5. Combine ¼ cup mayonnaise, 2 Tbsp white miso paste, 1 tsp cucumber marinating liquid and salt and pepper to taste. Toss 2 oz

pea tendrils or spinach, coarsely chopped, with 1 Tbsp cucumber marinating liquid, salt and pepper. 6. Spread mayonnaise mixture on side of each of 2 shallow bowls. Divide rice, cucumber, squash, mushrooms and pea tendrils or spinach evenly between bowls. Serves 2.