Recipe of Perfect 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, I hope you're having an incredible day today. Today, we're going to prepare a distinctive dish, egg-free tempura batter with vinegar recipe 1: sweet potato and maitake mushrooms. It is one of my favorites. 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 recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms is something which I have loved my entire life. They're nice and they look wonderful.
To get started with this recipe, we have to 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 that.
The ingredients needed to make Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms:
- {Get of Sweet potato.
- {Take of pack Maitake mushrooms.
- {Get of ★ Cake flour.
- {Make ready of ★ Water.
- {Prepare of ★ Vinegar.
- {Take of 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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