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Sweet potato and Burdock Root, Snack tempura - Recipe Video

A simple and easy to understand recipe video shows how to make Sweet potato and Burdock Root, Snack tempura.
Here are some sweet potato and burdock root tempura snacks. The tempura will be perfect as a snack by frying with a slightly sweet batter. The crispy texture and sweetness of the sweet potato are addictive. You can enjoy it with various vegetables, so please try it out, and hope you like it.
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Cook time

20 minutes

Ingredients
2 servings

  • Sweet potato
    200 g
  • Water
    as needed
  • Burdock root
    80 g
  • Water
    as needed
  • Tempura flour
    1 tbsp
  • 揚げ衣
  • Tempura flour
    70 g
  • Water
    100 ml
  • Granulated Sugar
    20 g
  • Frying oil
    as needed
  • Granulated Sugar
    1/3 tsp

How to make

  1. Prepare. Peel burdock root and set aside.
  2. 1. Cut sweet potatoes into strips with skin on, soak in water for about 10 minutes, and pat dry.
  3. 2. Shred burdock root, soak in water for about 10 minutes, and pat dry.
  4. 3. In a bowl, combine Step 1, Step 2, and tempura flour and sprinkle vegetables overall.
  5. 4. In a separate bowl, combine the batter ingredients, mix well, add Step 3, and coat them well.
  6. 5. Heat oil to 180℃ (356°F), 2-inch from the bottom of the pot, drop in Step 4 with one scoop of a ladle at a time, and deep fry for about 5 minutes.
  7. 6. Arrange the drained Step 5 on a plate, sprinkle with granulated sugar, and it's ready to eat.

Tips for cooking

If the oil temperature is low, kakiage (tempura clustered with vegetables and/or seafood) may not come together, so please heat up to 180°C (356°F) before frying.

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