Autumn Vegetable Tempura

Name: Autumn Vegetable Tempura
Yield: Serves 4 servings
Ingredients: 1/2 sweet potato; 1 package maitake mushrooms; 2 eggplants; 2 chicken tenders; 1 kabosu (or substitute with lime); 1 egg; 1 cup all-purpose flour (about 120 grams); 3/4 cup cold water (about 180 ml); 2 tablespoons black sesame seeds; as needed Vegetable oil (for frying),

monemaruku @cook_40018669

This is tempura made with autumn vegetables like sweet potato, maitake mushrooms, and eggplant, plus chicken tenders with black sesame seeds! Enjoy them freshly fried.
Recipe background:
I served this with Kansai-style plain udon noodles. It was a feast—tempura udon!

monemaruku @cook_40018669

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Ingredients

Serves 4 servings

1/2sweet potato
1 packagemaitake mushrooms
2eggplants
2chicken tenders
1kabosu (or substitute with lime)
(Batter)
1egg
1 cupall-purpose flour (about 120 grams)
3/4 cupcold water (about 180 ml)
2 tablespoonsblack sesame seeds
as neededVegetable oil (for frying),

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Steps

1

Cut the sweet potato into thin matchsticks about 1/5 inch (5 mm) thick. Soak in water to remove excess starch.
2

Remove the stems from the eggplants and cut each in half. Make several slits in the tip of each half and fan them out. Soak in water to remove bitterness.
3

In a bowl, beat the egg, then add the cold water and mix. Add the flour and gently mix with a cutting motion until just combined.
4

Pat the eggplant dry. Lightly coat with flour, then dip in the batter from step 3. Fry in oil heated to 340°F (170°C), turning occasionally, until crisp.
5

Remove the base from the maitake mushrooms and break them into bite-sized pieces. Fry them in the same way as step 4 until crisp.
6

Pat the sweet potato dry. Sprinkle with a little flour and toss to coat, then add to the batter bowl and mix well.
7

Take small portions of the sweet potato mixture and fry in oil, turning occasionally, until golden and crisp.
8

Add the black sesame seeds to the remaining batter and mix well.
9

Remove the tendons from the chicken tenders and cut each diagonally in half. Dip in the sesame batter from step 8 and fry as in step 4 until crisp.
10

Arrange the eggplant, maitake mushrooms, sweet potato, and chicken tempura on a plate. Serve with kabosu (or lime) cut into quarters. Squeeze the citrus over the tempura before eating!