Step-by-Step Guide to Make Favorite Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms
Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, Recipe of Homemade Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to 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 can achieve that.
When I asked the soba shop the trick to making their tempura so crispy, they told me that they add vinegar to the batter and don't use eggs. I experimented with the proportions and came up with this recipe.
The batch of batter that you get from the amounts listed will be more than you need, so you can also fry up 1-2 more ingredients (such as shrimp). If you have a small amount to fry up, reduce the proportions accordingly. Recipe by Ri-karu
Ingredients and spices that need to be Take to make Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms:
- 1 Sweet potato
- 1 pack Maitake mushrooms
- 120 grams ★ Cake flour
- 200 ml ★ Water
- 1/2 tbsp ★ Vinegar
- 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.
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