Crispy Enoki Tempura

Nutrition values are AI-estimated based on ingredients.

• 1 large bunch enoki mushrooms
• 1 cup white flour
• 1 cup cornstarch
• 1 and 1/4 teaspoon baking powder
• 1 and 1/4 cup water
• 1 tablespoon oil (for batter)
• Small pinch of salt (for batter)
• Cooking oil (for deep frying)
• Salt (for seasoning)
• Togarashi (for seasoning)
• 2 large green chilies
• Several peeled garlic cloves
• Small pour of oil (for sauce)
• Quantity of shiro dashi
• Quantity of mirin

1. 1Trim the fibrous base from the enoki mushrooms and slice them horizontally into three flat planks.
2. 2Prepare the tempura-style batter by combining 1 cup flour, 1 cup cornstarch, a pinch of salt, and 1 and 1/4 teaspoons baking powder in a bowl.
3. 3Whisk in 1 and 1/4 cups water and 1 tablespoon oil into the dry batter ingredients until a smooth batter forms.
4. 4Heat a substantial amount of cooking oil in a red Dutch oven for deep frying.
5. 5Dip the mushroom planks thoroughly into the batter and deep-fry in the hot oil until golden brown and crispy.
6. 6Remove fried mushrooms with tongs and place them on a wire cooling rack; season generously with salt and togarashi.
7. 7Halve two large green chilies lengthwise, seed them, season with salt, and roast in an outdoor oven until their skins are charred.
8. 8Once roasted, peel the charred skin from the chilies.
9. 9Combine the peeled roasted chilies, several peeled garlic cloves, a splash of oil, shiro dashi soup base, and mirin in a blender.
10. 10Blend the sauce mixture until it forms a smooth, bright green sauce.

These instructions are our analysis of the original video. Watch on YouTube →