Crispy Fried Enoki Mushrooms
Crispy Fried Enoki Mushrooms are a delightful snack or appetizer with a satisfying crunch, perfect for dipping and sharing.
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.
- ⅓ 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.
Notes
Crispy Fried Enoki Mushrooms are best enjoyed fresh. Leftovers can be stored in an airtight container for up to 2 days but will lose crispiness. Reheat in a hot oven for a few minutes to regain some crunch.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 300mgFiber: 1gSugar: 1g
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