Fried Enoki Mushrooms
20 minMakes 9, 9–12 pieces
Crispy beer-battered enoki mushroom slices, fried until golden and served with a choice of dipping sauces.
| prepLightly rinse enoki mushrooms and pat thoroughly dry | |||
| prepCut mushrooms lengthwise from base up into ½" slices | |||
| prepHeat oil in large pot to 340°F / 170°C | |||
| 240 g rice flour | Mix dry ingredients & whisk in beer | Coat mushrooms in batter & fry 340°F / 170°C, 3–5 min | Rest on paper towel, top with flaky salt & serve with dipping sauces |
| 64 g cornstarch | |||
| 1 teaspoon baking powder | |||
| 1 teaspoon salt | |||
| 1/2 teaspoon garlic powder | |||
| 1/2 teaspoon onion powder | |||
| 1/4 teaspoon black pepper | |||
| 355 ml cold rice lager beer or sparkling water | |||
| Canola, sunflower, or vegetable oil for frying | |||
| 400 g enoki mushrooms, sliced lengthwise ½" thick | |||
| Flaky salt, to taste for garnish | |||
| Sriracha mayo | |||
| Wasabi mayo | |||
| Soyaki Sauce | |||
| Soy Sauce | |||
| Hot Mustard | |||
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