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

Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, egg-free tempura batter with vinegar recipe 1: sweet potato and maitake mushrooms. It is one of my favorites. This time, I’m gonna make it a 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 current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first 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. Get 1 Sweet potato
2. Prepare 1 pack Maitake mushrooms
3. Get 120 grams ★ Cake flour
4. Get 200 ml ★ Water
5. Get 1/2 tbsp ★ Vinegar
6. Make ready 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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