Baked Tempura Veggies with Dipping Sauces and Quick Pickles - Lakewinds Food Co-op

Ingredients

• 3 - 4 cups vegetables, such as sweet potatoes, sweet peppers, mushrooms, green beans, and zucchini, <em>sliced about ¼” thick</em>
• ¾ cup white rice flour, plus ¼ cup for coating
• ½ teaspoon kosher salt
• ¾ cup cold/refrigerated sparkling water, plus more if needed
• ½ cup gluten-free panko bread crumbs, plus more if needed
• 1 – 2 Tablespoons canola oil or other neutral oil with high smoke point
• 3 Tablespoons soy sauce
• 4 teaspoons maple syrup, or other sweetener of choice
• 1 teaspoon toasted sesame oil
• 1 Tablespoon rice vinegar
• 1 fresh spring onion (greens only) or chives, <em>thinly sliced</em>
• 1 ½ teaspoons mustard powder
• 3 Tablespoons mirin
• 1 Tablespoon soy sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon ume plum vinegar
• 2 Tablespoons honey, or sweetener of choice
• 1 teaspoon sesame seeds (optional), plus more to taste
• 3 – 4 mini cucumbers, <em>thinly sliced into rounds or half moons.</em>
• 3 Tablespoons rice vinegar
• ¼ cup water
• 2 Tablespoons sugar
• ½ teaspoon salt
• Pinch of red chili flakes (optional)