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We hope you got insight from reading it, now let’s go back to egg-free tempura batter with vinegar recipe 1: sweet potato and maitake mushrooms recipe. 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 achieve it.
The ingredients needed to cook Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms:
- Prepare 1 Sweet potato
- Take 1 pack Maitake mushrooms
- You need 120 grams ★ Cake flour
- You need 200 ml ★ Water
- You need 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.
This batter can be used for fish, shrimp or fresh vegetables such as onion rings, mushrooms, eggplant, sweet potatoes, squash, green beans Combine ice water or beer and egg yolk, beating with a fork or whisk until frothy. Add all at once to dry ingredients. Slowly stir just until moistened; DO. This quick and easy sweet potato tempura is a delicious vegetarian appetizer. Use the same batter to make a variety of vegetable tempura.
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