Enoki Mushroom Tempura

Ingredients

• 200 g Enoki mushrooms (Buy fresh; leave some of the white base attached when trimming.)
• Cooking oil (As needed for deep frying; use enough for a depth of 3–4 cm in a pot approximately 24 cm wide.)
• 75 ml Water (Chilled.)
• 50 ml Carbonated water (Chilled.)
• 15 g Cornstarch (Chill in the freezer before using.)
• 75 g Unbleached cake flour (Pastry flour or another low-protein flour of approximately 7–8% protein; chill in the freezer before using.)
• 0.5 tbsp Egg yolk (½ tbsp Japanese mayonnaise may be used instead.)
• 2 Ice cubes (Optional; add if the cooking environment is warm.)
• 2 tbsp Unbleached cake flour (For dusting the enoki bundles.)
• Salt (Sprinkle over the fried tempura to taste.)
• Tempura dipping sauce (tentsuyu) (Optional, for serving.)

Steps

1. 1

   Chill the batter ingredients for at least 30 minutes before starting. Refrigerate the 75 ml water and 50 ml carbonated water, and place the 15 g cornstarch and 75 g cake flour in the freezer.

2. 2

   Heat the cooking oil in a deep pot to 180°C / 356°F. While the oil heats, cut the hard base from the 200 g enoki mushrooms, leaving enough of the white base attached to keep the mushrooms together.

3. 3

   Tear the enoki mushrooms into small bundles by hand. Divide them in half, then in half again, until you have 8 bundles total. Pat the bundles thoroughly dry with kitchen paper.

4. 4

   When the oil is nearly ready, pour the chilled water and carbonated water into a mixing bowl. Add the egg yolk and whisk just until combined.

5. 5

   Add the chilled cake flour and cornstarch one-third at a time. Use chopsticks to draw crosses through the mixture and stop mixing as soon as no dry flour remains; lumps are acceptable. Add the optional ice cubes if the cooking environment is warm.

6. 6

   Place the 2 tbsp cake flour in a container. Use a pastry brush to apply a thin, even dusting of flour over each enoki bundle, then remove any loose excess.

7. 7

   Once the oil reaches 180°C / 356°F, take one enoki bundle, pinch its base, and fan the mushroom caps open.

8. 8

   Briefly dip the fanned bundle into the batter, then place it directly into the hot oil. Fry only 2–3 bundles at a time so the pot is not overcrowded.

9. 9

   Fry each bundle for approximately 90 seconds to 2 minutes, turning it halfway through so each side fries for about 45–60 seconds.

10. 10

    Transfer the fried bundles to a wire rack. Prop one side of the rack up so each bundle’s base sits on the lower side. Immediately sprinkle with salt from a height for even coverage.

11. 11

    Serve immediately, with optional tempura dipping sauce if desired.

Notes

Keep the enoki dry before flouring; surface moisture can prevent the batter from adhering and may cause oil spattering. If the tempura is limp, allow the oil to return to 180°C / 356°F before frying the next batch and limit batches to 2–3 bundles. If a bundle is too thick, divide it further so the center cooks through.

Nutrition per serving

• appetizer
• snack
• vegetarian
• Japanese
• East Asian
• deep-fried
• tempura
• crispy