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

Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, egg-free tempura batter with vinegar recipe 1: sweet potato and maitake mushrooms. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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

To begin with this particular recipe, we must 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 can achieve it.

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

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