Sweet Potato Tempura いもの天ぷら

Ingredients

• 1 Japanese sweet potato(about 440g/15.5oz)

• 1 Tbsp of Japanese Mayonnaise(or mayonnaise that containes eggs)

• 50g/1.7oz of all-purpose flour

• 70ml of water(chilled in the fridge before use)

for the tempura dipping sauce

• Add the ingredients in the pot and bring it to a boil.

• 100ml of water

• 1/2 tsp dashi powder

• 20g/0.7oz soy sauce

• 20g/0.7oz mirin

Instructions

• Prepare Sweet Potato:

  • Rinse the sweet potato under cold water to remove any dirt.

  • Use a kitchen towel to pat the sweet potato dry.

  • Trim the sides and slice evenly into thick oval pieces to ensure uniform cooking.

  • Once sliced, immerse the sweet potato pieces in cold water for approximately 10 minutes. This helps primarily to prevent any changes in color.

  • After 10 minutes have passed, gently wipe and dry the sweet potatoes with a paper towel.

  • Once the sweet potatoes are dry with no excess moisture, brush all-purpose flour on both sides of each slice.

• Prepare Tempura Batter:

  • Shift 50g all-purpose flour.

  • Mix 1 tablespoon of Japanese mayonnaise with 70ml of chilled water.

  • Gradually add 50g of sifted all-purpose flour to the batter mixture. Instead of mixing, tap the flour to dissolve within the water and mayo mixture. Over-mixing can lead to increased gluten production in the flour, resulting in a soggy finish.

  • Don’t worry if there are some lumps left in the batter—slightly lumpy batter actually helps create a light, crispy texture.

  • If the batter feels too thick, add about 10ml of water to thin it slightly.

• Heat Vegetable Oil:

  • In a pan or pot, heat about 1 inch of neutral oil to 350–375°F (175–190°C).

• Coat Sweet Potato Slices:

  • Brush all-purpose flour on both sides or dredge the sweet potatoes in flour, ensuring to brush off any excess flour.

  • Dip each sweet potato slice into the tempura batter, ensuring it is evenly coated.

• Fry the Tempura:

  • Carefully place the coated sweet potato slices into the hot oil, a few at a time, making sure not to overcrowd the pan.

  • Fry until the tempura becomes golden brown and crispy. This should take about 5-6 minutes per batch. Turn the slices a few times for even frying and a golden-brown finish.

• Drain Excess Oil:

  • Once cooked and golden brown, transfer them to a rack or a plate lined with paper towels to drain excess oil.

  • Remove any tempura crumbs between batches to keep the oil clean.

  • Repeat the frying process until all the slices are done.

• Serve:

  • Serve the sweet potato tempura immediately while it's hot and crispy.

  • Enjoy it with hot soba noodles, salt, tempura dipping sauce!