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Egg-free Tempura Batter With Vinegar Recipe 1: Sweet Potato And Maitake Mushrooms Recipe

Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms Recipe
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Serving : 4
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Prepare the ingredients before making Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms in your home. Then, follow these steps below to serve Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms for your family or friends.

Ingredients: 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

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

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms in your home by yourself.

    Step 1
  • Diagonally slice the unpeeled sweet potato into 1-cm thick rounds.
  • Step 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.
  • Step 3
  • Shred the maitake into small clumps.
  • Step 4
  • Combine the ★ ingredients to make the batter.
  • Step 5
  • Deep fry in oil heated to 180℃.
  • Step 6
  • Drain off the excess oil, transfer to a dish and serve. Serve it with tentsuyu or salt to taste.
Egg-Free Tempura Batter with Vinegar Recipe 1: Sweet Potato and Maitake Mushrooms Reviews

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