Enoki mushroom tempura
Floured enoki mushrooms are dipped in a thin batter made with rice flour and aonori, deep fried until golden and crisp, and served with spicy mayo for dipping.
Servings 4 people
Ingredients
- cooking oil for deep frying
- 200 grams fresh enoki mushrooms 7 oz
- 2 tablespoons potato starch
- 1 egg white from a medium egg
- ½ cup rice flour
- 2 pinches salt
- 1 tablespoon aonori
- spicy mayo to serve
Instructions
- Pour enough cooking oil in a frying pan or wok to reach a depth of at least three inches. Set on the stove over medium-low heat.
- Cut off the root ends of the enoki measuring about an inch from the bottom. Discard the roots.Pry the enoki mushrooms apart to separate them into bundles.
- Sprinkle in the potato starch and toss to coat the mushrooms evenly.
- In a mixing bowl, whisk the egg white until frothy.
- Stir in the rice flour until smooth.
- Add a few pieces of ice. Pour in cold water slowly, stirring with the other hand, to form a thin batter.
- Fold in the aonori.
- Turn up the heat to medium-high.
- Dip each bundle of enoki in batter, shake off the excess and fry in hot oil, flipping after about half a minute, until golden and crisp.
- Frying only two to three pieces at a time (depending on the size of your pan), repeat until all the mushrooms have been battered and fried.
- Drain the enoki mushroom tempura and serve with spicy mayo for dipping.
