why make this recipe
Crispy Fried Enoki Mushrooms are a delightful snack or appetizer that everyone will love. They are quick to make, packed with flavor, and have a satisfying crunch. The unique texture of enoki mushrooms combined with a light batter makes them a fun treat to enjoy on their own or with a dipping sauce.
how to make Crispy Fried Enoki Mushrooms
Ingredients :
- 300g enoki mushrooms (one bunch)
- 1 cup tapioca flour
- ½ cup plain flour
- 1 cup ice cold water
- ½ tsp of salt
- 1 tbsp furikake seasoning (see note)
- ⅓ cup Japanese mayonnaise
- 1 tsp soy sauce
- 1 tsp toasted sesame oil
- Grapeseed oil or an oil with a high smoke point (for frying)
Directions :
-
Assemble the mayonnaise: For the toasted sesame mayonnaise, mix the Japanese mayo, sesame oil, and soy sauce in a small bowl. Place in the fridge until required.
-
Prep the mushrooms: Cut off the bottom brown part of the enoki mushrooms and separate them into smaller bunches.
-
Make the batter: In a mixing bowl, whisk together tapioca flour, plain flour, water, and salt until smooth.
-
Heat the oil for frying: Heat enough grapeseed oil to fill 2 inches in a high-sided pot or skillet to 190°C / 375°F. To check if it’s ready to fry, stick a wooden chopstick in the oil; if it starts to bubble, it’s frying time.
-
Fry the enoki mushrooms: One at a time, pick the enoki bunches with chopsticks and dip them in the tempura mixture. Allow excess mixture to drip off, then place in the hot oil. Fry until golden – be sure to fry in small batches so the enoki mushrooms don’t stick together.
-
Serve: When golden and crispy, place them on a paper towel to drain. Serve immediately with the sesame mayo and a sprinkle of furikake.
how to serve Crispy Fried Enoki Mushrooms
Serve your Crispy Fried Enoki Mushrooms hot, right after frying. They pair wonderfully with the toasted sesame mayonnaise for dipping. A sprinkle of furikake on top enhances their flavor and presentation, making it an appealing dish for any gathering.
how to store Crispy Fried Enoki Mushrooms
Crispy Fried Enoki Mushrooms are best enjoyed fresh. If you have leftovers, keep them in an airtight container in the fridge for up to 2 days. However, the crispiness will reduce. To reheat, place them in a hot oven for a few minutes to regain some crunch.
tips to make Crispy Fried Enoki Mushrooms
- Use ice-cold water for the batter as it helps create a lighter and crispier texture when fried.
- Make sure the oil is hot enough before frying. If it’s not hot enough, the mushrooms will absorb too much oil and become greasy.
- Avoid overcrowding the pot while frying. Fry in small batches to ensure even cooking and crispy results.
variation
You can experiment with the batter by adding spices or herbs to enhance flavor. Try adding a pinch of garlic powder or paprika for a different twist. Additionally, you can serve them with different dips such as sweet chili sauce or soy sauce.
FAQs
Can I use other types of mushrooms?
Yes, while enoki mushrooms are great for this recipe, you can also try button, shiitake, or oyster mushrooms. Just make sure to cut them into smaller pieces for even frying.
Is it possible to make the batter in advance?
It’s best to prepare the batter just before frying to keep it fresh and bubbly. However, you can prep the dry ingredients in advance and mix in the water when you’re ready to fry.
Can I make this recipe gluten-free?
Yes! You can substitute the plain flour with a gluten-free flour blend or additional tapioca flour to keep it gluten-free. Just be sure to check the labels of your ingredients for hidden gluten.
Crispy Fried Enoki Mushrooms
Ingredients
For the mushrooms
- 300 g enoki mushrooms (one bunch)
For the batter
- 1 cup tapioca flour
- ½ cup plain flour
- 1 cup ice cold water Use ice-cold water for a lighter texture.
- ½ tsp salt
For serving
- 1 tbsp furikake seasoning See note for serving.
- â…“ cup Japanese mayonnaise For dipping.
- 1 tsp soy sauce
- 1 tsp toasted sesame oil For mixing in the mayo.
- as needed Grapeseed oil or an oil with a high smoke point For frying.
Instructions
Preparation
- Assemble the mayonnaise: Mix the Japanese mayo, sesame oil, and soy sauce in a small bowl. Place in the fridge until required.
- Prep the mushrooms: Cut off the bottom brown part of the enoki mushrooms and separate them into smaller bunches.
- Make the batter: In a mixing bowl, whisk together tapioca flour, plain flour, water, and salt until smooth.
Cooking
- Heat enough grapeseed oil to fill 2 inches in a high-sided pot or skillet to 190°C / 375°F. To check if it’s ready to fry, stick a wooden chopstick in the oil; if it starts to bubble, it’s frying time.
- Fry the enoki mushrooms: One at a time, dip the enoki bunches in the tempura mixture, allowing excess to drip off, then place in the hot oil. Fry until golden, ensuring to fry in small batches.
Serving
- Place the fried mushrooms on a paper towel to drain. Serve immediately with the sesame mayo and a sprinkle of furikake.