Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms

1. 1

   Diagonally slice the unpeeled sweet potato into 1-cm thick rounds.

2. 2

   Soak the slices of sweet potato in a bowl of water for about 5 minutes.

3. 3

   Drain and blot off excess moisture with a paper towel.

4. 4

   Shred the maitake into small clumps.

5. 5

   Combine the ingredients to make the batter.

6. 6

   Deep fry in oil heated to 180C.

7. 7

   Drain off the excess oil, transfer to a dish and serve.

8. 8

   Serve it with tentsuyu or salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.