Some tips to make it tasty! Egg-free crispy vegan Tempura

Ingredients

• Lotus root
• Squash(Kabocha)
• Sweet potato
• Green shiso
• Maitake mushroom
• Various vegetables you like
• Flour 50g
• Potato starch (1tbsp)
• A little salt
• Fried oil
• Ice water 60cc
• 2-3 pieces of ice

How to make

1. Cut the vegetables. I think sweet potatoes, lotus roots, and Squash(Kabocha) should be about 5 mm to 1 cm thick.
2. Make tempura powder. Combine cake flour, potato starch and salt in a bowl, add water and ice, and mix it lightly. Keep the ingredients as cold as possible.
3. Set the frying oil to 160 ° C.
4. When the oil reaches 160 ° C, coat tempura powder to the sweet potatoes and Squash(Kabocha) ,lotus root, and maitake mushrooms and fry until the ingredients are cooked. (few min)
5. Then bring the oil to 180 ° C and fry until the Tempra batter has a nice color.
6. Shiso is fried at 180 ℃ without coating.
7. Bon appétit it with salt or soy sauce!

Point

• When you mix the tempura flour, mix it lightly with chopsticks. If you mix too much, it will become sticky (It means that produced gluten). as same as well, The reason for cooling the ingredients is that they do not produce gluten, and once gluten is, they are not crispy.
• Use cold water as much as possible. By doing so, you can fry it crispy.
• While frying, turn it over so that it can be cooked evenly. Never look away from the fire while cooking.
• Vegetables such as garland chrysanthemum (shungiku) and eggplant are also recommended.
• You can make Tenpura with other vegetables such as eggplant,zucchini.
• Never pour the used oil into the sink, and use a coagulant that is chemical powder to convert used cooking oil into disposable gel. You can also buy it at 100-yen shops.