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, hope you are having an amazing day today. Today, I will show you a way 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 am going to make it a 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 popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, 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 have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. 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. Prepare Sweet potato
  2. Make ready pack Maitake mushrooms
  3. Prepare ★ Cake flour
  4. Get ★ Water
  5. Make ready ★ Vinegar
  6. Take 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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