Step-by-Step Guide to Make Speedy Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms

Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms.

Hello everybody, it's Louise, welcome to my recipe page. Today, we're going to prepare a special dish, egg-free tempura batter with vinegar recipe 1: sweet potato and maitake mushrooms. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we must first prepare a few components. You can have egg-free tempura batter with vinegar recipe 1: sweet potato and maitake mushrooms using 6 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms:

1. {Get 1 of Sweet potato.
2. {Take 1 of pack Maitake mushrooms.
3. {Take 120 grams of ★ Cake flour.
4. {Make ready 200 ml of ★ Water.
5. {Make ready 1/2 tbsp of ★ Vinegar.
6. {Prepare 1 of Tentsuyu or salt.

Steps to make Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms:

1. Diagonally slice the unpeeled sweet potato into 1-cm thick rounds..
2. Soak the slices of sweet potato in a bowl of water for about 5 minutes. Drain and blot off excess moisture with a paper towel..
3. Shred the maitake into small clumps..
4. Combine the ★ ingredients to make the batter..
5. Deep fry in oil heated to 180℃..
6. Drain off the excess oil, transfer to a dish and serve. Serve it with tentsuyu or salt to taste..

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