Hello, I am Elise. Today, I will show you a way to prepare egg-free tempura batter with vinegar recipe 1: sweet potato and maitake mushrooms recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms Recipe
Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions daily. It’s 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 are fine and they look fantastic.
To begin with this particular recipe, we have to first 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:
- Get 1 Sweet potato
- Prepare 1 pack Maitake mushrooms
- Get 120 grams ★ Cake flour
- Take 200 ml ★ Water
- Make ready 1/2 tbsp ★ Vinegar
- Make ready 1 Tentsuyu or salt
Steps to make Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms:
- Diagonally slice the unpeeled sweet potato into 1-cm thick rounds.
- 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.
- Shred the maitake into small clumps.
- Combine the ★ ingredients to make the batter.
- Deep fry in oil heated to 180℃.
- Drain off the excess oil, transfer to a dish and serve. Serve it with tentsuyu or salt to taste.
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