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Secret Recipe to Cooking Delicious 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 is the nomero uno that appears to most people’s mind when it arrives to a delightul meal. Today, we will tell you steps on preparing a comforting 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

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 cook that.

Firstly, below are the ingridients that you should prepare to cook Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms:

  1. You need 1 of Sweet potato.
  2. Use 1 of pack Maitake mushrooms.
  3. You need 120 grams of ★ Cake flour.
  4. Prepare 200 ml of ★ Water.
  5. Provide 1/2 tbsp of ★ Vinegar.
  6. Take 1 of Tentsuyu or salt.

After readying the ingridients, now we are set to make our delightful 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..

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

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