Vegan Japanese Sweet Potato Tempura

Ingredients

• 2 medium Japanese Sweet Potato
• 1/2 cup Rice Flour
• 1/4 cup Cornstarch
• 1/2 cup Sparkling Water
• 2 cups Vegetable Oil
• 1 cup Dashi Broth
• 2 tablespoons Soy Sauce
• 1 tablespoon Mirin
• 1 teaspoon Grated Ginger
• 1/4 cup Grated Daikon Radish

Instructions

1. 1Peel the 2 medium Japanese Sweet Potatoes and slice them thinly. Place the slices in a bowl of cold water to keep them from turning brown.
2. 2In a medium bowl, whisk together the 1/2 cup Rice Flour and the 1/4 cup Cornstarch. Gradually pour in the 1/2 cup Sparkling Water while whisking until the batter is just combined. Be careful not to overmix the batter.
3. 3Pour the 2 cups of Vegetable Oil into a large, heavy-bottomed pot or a deep fryer. Heat the oil over medium-high heat until it reaches 350°F (175°C).
4. 4Drain the sweet potato slices from the cold water. Dip each slice into the tempura batter, ensuring it is fully coated. Carefully place the battered slices into the hot oil, being careful not to overcrowd the pot. Fry for 2 to 3 minutes on each side, until the tempura is golden brown and crispy. Use a slotted spoon to remove the tempura from the oil and place it on a plate lined with paper towels to drain.
5. 5In a small saucepan, combine the 1 cup Dashi Broth, 2 tablespoons Soy Sauce, and 1 tablespoon Mirin. Heat over medium heat, bringing the mixture to a gentle simmer. Cook for 1 minute, then remove from heat.
6. 6Serve the crispy sweet potato tempura immediately. Offer the warm dipping sauce alongside, with the 1/4 cup Grated Daikon Radish and 1 teaspoon Grated Ginger on the side for guests to add as they like.

Substitutions

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