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Japanese Sweet Potato Tempura Recipe

Japanese · Side dish · 25 min total

Crispy, light tempura batter coats sweet potato slices, creating a delightful contrast of textures. This authentic Japanese side dish is easy to make at home.

Ingredients

• 1 large sweet potato (about 300g), peeled and sliced into 1/4-inch rounds
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup ice-cold water (plus more if needed)
• 1 egg yolk
• 4 cups vegetable oil (for deep frying)
• Tempura dipping sauce (tentsuyu) for serving

Instructions

1. In a large bowl, whisk together flour, cornstarch, baking powder, and salt.
2. In a separate small bowl, beat egg yolk with ice-cold water. Add to dry ingredients and whisk until just combined; batter should be lumpy and thin. Do not overmix.
3. Heat oil in a deep pot to 350°F (175°C). Line a plate with paper towels.
4. Pat sweet potato slices dry with paper towels. Dip each slice into batter, letting excess drip off, and carefully place into hot oil. Fry in batches without overcrowding, turning once, until golden and crispy, about 2-3 minutes per batch.
5. Remove with a slotted spoon and drain on paper towels. Serve immediately with tempura dipping sauce.

Tips

• Keep batter cold by placing the bowl over another bowl of ice water; this ensures extra crispiness.
• For best results, slice sweet potatoes uniformly to ensure even cooking.
• Leftover tempura can be reheated in a 400°F oven for 5 minutes to restore crispiness.

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