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

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.
3. Drain and blot off excess moisture with a paper towel.
4. Shred the maitake into small clumps.
5. Combine the ingredients to make the batter.
6. Deep fry in oil heated to 180C.
7. Drain off the excess oil, transfer to a dish and serve.
8. Serve it with tentsuyu or salt to taste.

sweet potato, pack maitake mushrooms, flour, water, vinegar, tentsuyu

Taken from cookpad.com/us/recipes/158997-egg-free-tempura-batter-with-vinegar-recipe-1-sweet-potato-and-maitake-mushrooms (may not work)