Japanese Tamago Egg

Ingredients

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• 2 large eggs
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• ¾ cup ice water
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• 3 tablespoons ice water
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• ¾ cup all-purpose flour
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• 1 tablespoon all-purpose flour
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• ½ teaspoon salt
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• 2 cups oil for frying
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• 1 large sweet potato, scrubbed and sliced into 1/8-inch slices
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• ¼ cup rice wine
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• ¼ cup soy sauce
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Instructions

1. 1
   Make the tempura: Beat eggs in a large bowl until frothy. Stir in 3/4 cup plus 3 tablespoons ice water, 3/4 cup plus 1 tablespoon flour, and salt until just incorporated; batter should still be very lumpy.
2. 2
   Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Set a wire rack over several layers of paper towels.
3. 3
   Dry sweet potato slices with paper towels. Dip three slices into batter, letting excess batter drip back into the bowl. Fry in the preheated oil until golden brown, about 2 minutes per side. Use a slotted spoon to transfer sweet potatoes to the wire rack. Repeat to dip and fry remaining sweet potatoes.
4. 4
   Make the dipping sauce: Whisk rice wine and soy sauce together in a small bowl. Serve with tempura.