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

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, egg-free tempura batter with vinegar recipe 1: sweet potato and maitake mushrooms. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms is something that I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. 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 Sweet potato
  2. Get 1 pack Maitake mushrooms
  3. Get 120 grams ★ Cake flour
  4. Take 200 ml ★ Water
  5. Take 1/2 tbsp ★ Vinegar
  6. Take 1 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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