Sweet Potato Tempura
Ingredients
The Tempura
-
1
medium
sweet potato
-
⅓
cup
all purpose flour
-
⅓
cup
icy cold water
-
1
tbsp
Japanese mayo
-
as needed
for frying
vegetable oil and sesame oil
The Dipping Sauce
-
1
cup
dashi
-
¼
cup
soy sauce
-
¼
cup
mirin
Instructions
- Wash and peel the sweet potatoes, then slice them into rounds about ¼ inch thick.
- Soak the sweet potato slices in cold water for 10-15 minutes to remove excess starch.
- Drain and dry the sweet potato slices with paper towels.
- In a bowl, mix cold water and Japanese mayo, then gradually add the flour, mixing gently.
- Heat the oil to around 338°F (170°C).
- Coat the sweet potato slices lightly with flour, then dip them into the tempura batter.
- Fry the sweet potato slices in small batches for 3-4 minutes until golden and crispy.
- Remove the tempura from the oil and drain on paper towels.
- For the dipping sauce, combine dashi, soy sauce, and mirin in a saucepan and bring to a boil.
- Transfer the dipping sauce to serving bowls.
Nutrition Facts (estimated)
Servings
4
Calories
150
Total fat
3g
Total carbohydrates
26g
Total protein
5g
Sodium
1170mg
Cholesterol
1mg
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