Classic Sweet Potato Tempura

Ingredients

• 2 medium Japanese Sweet Potato (Satsumaimo)
• 1 cup All-purpose flour
• 2 tablespoons Cornstarch
• 1 cup Ice-cold sparkling water
• 1 large Egg yolk
• 0.5 teaspoon Baking powder
• 3 cups Vegetable oil for frying
• 1 pinch Sea salt(optional)
• 0.5 cup Dashi stock
• 2 tablespoons Soy sauce
• 2 tablespoons Mirin
• 2 tablespoons Grated Daikon radish(optional)

Instructions

1. 1

   Wash the sweet potatoes thoroughly and slice them into 1/4-inch thick rounds, keeping the purple skin on for color.

2. 2

   Soak the potato slices in cold water for 10 minutes to remove excess starch, then pat them completely dry with paper towels.

3. 3

   In a small saucepan, combine dashi, soy sauce, and mirin; simmer briefly to make the dipping sauce and set aside.

4. 4

   Whisk the egg yolk into the ice-cold sparkling water in a bowl, then sift in the flour, cornstarch, and baking powder.

5. 5

   Mix the batter very lightly with chopsticks, leaving some lumps; do not overmix or the crust will not be crispy.

6. 6

   Heat the vegetable oil in a deep pot to 340°F (170°C).

7. 7

   Dredge each potato slice lightly in extra flour, dip into the batter, and carefully drop into the hot oil.

8. 8

   Fry for 3-4 minutes, turning once, until the potato is tender inside and the coating is pale gold and crisp.