Hello everybody, it is Louise, welcome to my recipe page. 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. One of my favorites food recipes. For mine, I’m gonna make it a little 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 current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this 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 cook it.

The ingredients needed to make Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms:

1. Get 1 Sweet potato
2. Prepare 1 pack Maitake mushrooms
3. Get 120 grams ★ Cake flour
4. Get 200 ml ★ Water
5. Get 1/2 tbsp ★ Vinegar
6. Get 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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