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Japanese Sweet Potato Tempura

5 from 4 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4 serving
Author: Juri Austin
Learn how to make delicious Sweet Potato Tempura using only three ingredients! Tempura is one of the most iconic Japanese dishes and is easy to make. I'm sure your whole family will love it!
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sweet potato tempura on a plate.

Equipment

  • Frying pan 22cm, (9 inches)

Ingredients
  

  • 1 Japanese Sweet Potato
  • Vegetable Oil, for deep-frying
Batter
  • 200 ml Cold water
  • 100 g Cake flour
  • ½ tsp Baking powder
Tempura Dipping Sauce
  • 600 ml Mentsuyu, Dilute with water according to the bottle instructions.
  • 1 inch Daikon radish

Instructions
 

  1. Cut sweet potato: Cut sweet potato into thin slices.
  2. Prepare a pan: Put oil about 2 cm (1 inch) high in a pan and heat it to 170C (335F).
  3. Make the batter: Add cold water to a bowl, sift the flour and baking powder with a strainer, and mix.
  4. Deep-fry: Dip the sweet potato in batter, put them in the pan, and deep-fry until cooked (about a couple of minutes). Place them on a cooling rack to drip excess oil.
  5. Make the Dipping Sauce: Grate the daikon radish (daikon oroshi). Dilute mentsuyu (noodle soup) with water according to the bottle instructions and add daikon oroshi.

Notes

  • Don't mix the batter until it's smooth. Overmixing can form gluten, making your tempura heavy and chewy. See 'Homemade Tempura Batter Recipe' for more tips.
  • Also, avoid frying too many pieces at once to maintain a consistent oil temperature.
  • Don't discard the leftover batter! You can make tenkasu (tempura flakes) and use them as a topping on noodles or rice bowls.
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Nutrition

Serving: 1servingCalories: 250kcal

This nutritional information is estimated and provided for general reference only.

Course: Main
Cuisine: Japanese
Keyword: sweet potato tempura, vegetable tempura

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