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We hope you got benefit from reading it, now let’s go back to egg-free tempura batter with vinegar recipe 1: sweet potato and maitake mushrooms recipe. To cook egg-free tempura batter with vinegar recipe 1: sweet potato and maitake mushrooms you need 6 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms:
- You need 1 Sweet potato
- Provide 1 pack Maitake mushrooms
- Get 120 grams ★ Cake flour
- You need 200 ml ★ Water
- You need 1/2 tbsp ★ Vinegar
- Get 1 Tentsuyu or salt
Steps 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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