Hello, I’m Elise. Today, I’m gonna show you how to make egg-free tempura batter with vinegar recipe 1: sweet potato and maitake mushrooms recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna 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 popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. 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 it.
The ingredients needed to make Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms:
- Get 1 Sweet potato
- Take 1 pack Maitake mushrooms
- Make ready 120 grams ★ Cake flour
- Take 200 ml ★ Water
- Get 1/2 tbsp ★ Vinegar
- Prepare 1 Tentsuyu or salt
Instructions 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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