Hello everybody, I hope you’re having an amazing 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 food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. 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. Prepare 1 Sweet potato
2. Make ready 1 pack Maitake mushrooms
3. Take 120 grams ★ Cake flour
4. Take 200 ml ★ Water
5. Prepare 1/2 tbsp ★ Vinegar
6. Prepare 1 Tentsuyu or salt

Instructions 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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