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Crispy Fried Enoki Mushrooms

Cook Time

15 minutes

Prep Time

10 minutes

Serves

Golden, crispy fried enoki mushrooms cooked in a light tempura batter served with sesame mayonnaise and dusted with seaweed furikake may just be the tastiest snack you’ll ever make with mushrooms - and it’s easier than you think.

Ingredients

300g enoki mushrooms (one bunch)

1 cup tapioca flour

½ cup plain flour

1 cup ice cold water

1/2 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 vegetable oil with a high smoke point (for frying)

Instructions

For the toasted sesame mayonnaise, mix the Japanese mayo, sesame oil and soy sauce in a small bowl. Place in the fridge until required.
Cut off the bottom brown part of the enoki mushrooms and separate them into smaller bunches⁣.
In a mixing bowl, whisk together tapioca flour, plain flour, water, and salt until smooth⁣.
Heat enough grapeseed oil to fill 2 inches in a high sided pot or skillet to 190 C / 375 F.
One at a time, pick the enoki bunches with chopsticks and dip in the tempura mixture, allow excess mixture to drip off, then place in the hot oil, frying until golden - fry in small batches so the enoki mushrooms don’t stick together⁣.
When golden and crispy, place them on a paper towel to drain, serve immediately with the sesame mayo and a sprinkle of furikake.