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, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, egg-free tempura batter with vinegar recipe 1: sweet potato and maitake mushrooms. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms is something which I’ve loved my entire life.

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

The ingredients needed to make Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms:
  1. Take 1 Sweet potato
  2. Prepare 1 pack Maitake mushrooms
  3. Take 120 grams ★ Cake flour
  4. Get 200 ml ★ Water
  5. Get 1/2 tbsp ★ Vinegar
  6. Take 1 Tentsuyu or salt
Instructions 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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