Crispy Enoki Mushrooms
These crispy enoki mushrooms will change the way you eat mushrooms forever. Crispy, umami, and delicious.
Ingredients
- 2 packages enoki mushrooms
Wet batter
- ½ cup corn starch
- ½ cup flour
- ½ tbsp salt
- ½ tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp smoked paprika
- ½ tbsp mushroom powder
- 1 cup cold sparkling water
Serving
- togarashi
- sweet Thai chili sauce
Instructions
- Cut 1 inch off the base (root) of the enoki mushrooms.2 packages enoki mushrooms
- Cut horizonatlly from the base up. Once you reach halfway to the top, use your hands to peel apart each piece.
- Into a separate bowl, mix together all your wet batter ingredients and slowly drizzle in your carbonated water. It should look like a thin pancake batter.½ cup corn starch, ½ cup flour, ½ tbsp salt, ½ tbsp garlic powder, ½ tbsp onion powder, ½ tbsp smoked paprika, ½ tbsp mushroom powder, 1 cup cold sparkling water
- Warm up a pot of oil up to 375F.
- Dip your enoki mushrooms into the wet batter to completely coat.
- Allow the excess batter to drip off and then fry in the hot oil for 5 minutes or until golden brown and crispy.
- Top enoki mushrooms with togarashi and serve with sweet Thai chili sauce.togarashi, sweet Thai chili sauce
