Description
Japanese Sweet Potato Tempura features crispy, golden slices of satsumaimo coated in a light, airy batter and deep-fried to perfection. This classic Japanese dish highlights the natural sweetness and creaminess of Japanese sweet potatoes, making it a delightful appetizer or side dish served with a savory tentsuyu dipping sauce.
Ingredients
Scale
Sweet Potato
- 2 Japanese sweet potatoes (satsumaimo), peeled and sliced into 1/4-inch rounds
Batter
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 cup ice-cold sparkling water (or ice water)
- 1/2 teaspoon salt
For Frying
- Vegetable oil, for deep frying
Dipping Sauce (Tentsuyu)
- Soy sauce, mirin, and dashi blend or simple soy sauce for serving
Instructions
- Prepare the Sweet Potatoes: Peel the Japanese sweet potatoes and slice them into 1/4-inch thick rounds. Soak the slices briefly in cold water to remove excess starch, then pat them dry thoroughly with paper towels to ensure crisp frying.
- Heat the Oil: In a deep pot, heat vegetable oil to a temperature between 340–350°F (170–175°C), suitable for deep frying.
- Make the Batter: In a bowl, lightly beat one large egg. Add ice-cold sparkling water to keep the batter cold and crisp. Add the all-purpose flour, cornstarch, and salt, then stir gently just until combined. The batter should remain lumpy and thin—avoid overmixing to maintain its light texture.
- Coat the Sweet Potatoes: Dip each sweet potato slice into the batter, allowing any excess to drip off. Carefully place the coated slices into the hot oil in small batches to prevent overcrowding, which can lower oil temperature.
- Fry Until Crisp: Fry the sweet potato slices for 2 to 3 minutes on each side, or until they turn lightly golden and crisp. Use a slotted spoon to remove them from the oil once cooked.
- Drain and Serve: Drain fried sweet potatoes on paper towels to remove excess oil. Serve hot with tentsuyu dipping sauce or simple soy sauce on the side.
Notes
- Keep the batter cold by placing the mixing bowl over ice to achieve crispier tempura.
- Do not overcrowd the frying pot, as this will lower the oil temperature and result in soggy tempura.
- Japanese sweet potatoes are naturally sweeter and starchier than regular sweet potatoes, adding a unique flavor and texture to the dish.
