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 are having an incredible day today. Today, we’re going to make a distinctive dish, egg-free tempura batter with vinegar recipe 1: sweet potato and maitake mushrooms. One of my favorites. For mine, I’m gonna 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 current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms is something which I have loved my whole life. They are fine and they look fantastic.

To get started with this 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 that.

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