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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, egg-free tempura batter with vinegar recipe 1: sweet potato and maitake mushrooms. It is one of my favorites. For mine, I am going to make it a little bit unique. 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 foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started 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 cook that.

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