Crispy Fried Enoki Mushrooms
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.
Crispy Fried Enoki Mushrooms
Crispy Fried Enoki Mushrooms
Crispy Fried Enoki Mushrooms
Ok, you had me at crispy. There is a crunch factor of 10 for these funky fungi that just can’t be beat. This crispy fried enoki mushroom recipe is the entertainers secret weapon for looking chefy without actually being chefy (sneaky sneaky).
They’re delicious little bites if you’re feeling snacky, are a great show-off appetizer to hand around to guests, or serve them with a bowl of cooked rice and some vegetables and make a delicious vegetarian meal.
What you’ll love about this recipe
Apart from the delicious crispy texture and subtle umami flavour, crispy fried enoki mushrooms are even better served with a simple Japanese style dipping sauce and dusted with a seaweed furikake. The whole thing takes 25 minutes to cook. Quick, easy, fancy, and yum.
What is enoki?
The enoki mushroom variety is definitely up there with one of the cutest mushrooms you’ll find. Long, thin noodle-like stems with tiny little caps, each one tinier than the next - adorable. They come in a clump with the root attached that you need to trim off before cooking. Enoki mushrooms are used in a heap of different ways, from soups, stir frys, sauteed, and of course tempura frying!
Tips and variations for making this recipe
Prepping the mushrooms: The enoki mushrooms are trimmed and separated into clumps. Don’t be tempted to wash them! They will absorb the water and go soggy. If they look like they need to be cleaned, give them a wipe with some damp paper towel or use a mushroom brush to gently wipe off anything.
Making the batter: My tips for making a perfectly light tempura batter is to use a simple combination of tapioca flour and plain flour. Make sure to use ice cold water, and don’t over mix the batter. This will activate the gluten, making it more chewy, than short and crunchy. I don’t recommend using egg in your tempura batter, although some recipes call for it.
Tips for frying: For deep fried enoki mushrooms, use an oil that’s suitable for frying at a high temperature / high smoke point. I prefer grapeseed oil. Try to avoid using olive oil for deep frying. Make sure the oil comes up to a temperature of 180 C / 375 F before adding the mushrooms. Test to see if the oil is ready by placing the end of a wooden spoon or a wooden chopstick in the oil, if bubbles form around the edges it’s ready for frying. Once fried and drained on a paper towel, Serve them immediately while hot and crispy!
Tools and equipment
No need for a deep fryer, just a high sided pot or skillet will do.
For more quick, easy, fancy and yum appetizers, check out my Beer battered zucchini flowers, Seared scallops & yuzu garlic butter and Kingfish mezcal ceviche tostadas.
Oyster mushrooms, king brown or shiitake mushrooms make great substitutions. The cooking times may vary for each.
Substitute plain flour for gluten free flour.
You can eat enoki mushrooms raw, just make sure they're cleaned and trimmed properly.
Ingredients and substitutions
How to make it - step by step!
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. To check if it’s ready to fry, stick a wooden chopstick in the oil, if it starts to bubble, it’s frying time.
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.
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. To check if it’s ready to fry, stick a wooden chopstick in the oil, if it starts to bubble, it’s frying time.
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.
Watch the how to video
Watch the how to video
Crispy Fried Enoki Mushrooms
- 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)
- 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.