Steps

1. Place 1 block silken tofu in a bowl and mash while mixing. Draining is not necessary.
   🕒 00:52
2. Add 3 tbsp potato starch and mix with a whisk until smooth to make the batter. 【This is the key!】 This batter acts like an adhesive, sticking firmly to the ingredients and making the oil less dirty.
   🕒 01:09
3. Cut 1/2 sweet potato into slices that will cook easily.
   🕒 02:17
4. Break apart 1 pack maitake mushrooms into bite-sized pieces.
   🕒 02:39
5. Remove seeds from 1 green pepper and prepare for frying as is.
   🕒 02:50
6. Cut 1 eggplant into pieces.
   🕒 08:30
7. Pour vegetable oil into a pot to a depth of about 1cm and heat over medium heat.
   🕒 03:07
8. Add the coated sweet potato to the oil and fry until golden brown.
   🕒 03:32
9. When frying, the batter may stick, so peel it off as needed.
   🕒 04:44
10. When you touch it with chopsticks and it sounds crisp, it's a sign it's cooked. Once it has a nice color, drain the oil and remove.
    🕒 05:54
11. Add the coated maitake mushrooms to the oil and fry until golden brown.
    🕒 06:41
12. Drain the fried maitake mushrooms and remove.
    🕒 07:37
13. Add the coated green pepper to the oil and fry until golden brown.
    🕒 08:05
14. Add the coated eggplant to the oil and fry until golden brown.
    🕒 08:46
15. Drain the fried green pepper and eggplant and remove.
    🕒 09:15
16. Grate daikon radish and finely chop green onions.
    🕒 09:50
17. Mix mentsuyu and water in your preferred ratio to make a simple dipping sauce.
    🕒 10:01
18. Arrange the freshly fried tempura on a plate, serve with the prepared dipping sauce and salt, and enjoy.
    🕒 11:35