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, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, egg-free tempura batter with vinegar recipe 1: sweet potato and maitake mushrooms. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms is something which I have loved my whole life.

To get started with this particular recipe, we must 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 can achieve it.

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