Mushroom Tempura
Mushroom Tempura: Crispy and Delicious
Who doesn’t love a good crispy treat? And when it comes to tempura, mushrooms are the perfect candidate. This Japanese technique turns ordinary mushrooms into something extraordinary. Let’s dive in! Ingredients:
Mushrooms (any kind you like, but shiitake, oyster, or cremini are popular choices)
All-purpose flourCornstarchCold waterEggBaking powderVegetable oil for frying Equipment:
Large bowlWhiskDeep fryer or large potPaper towels Instructions:
Preparing the Mushrooms:
1. Clean your mushrooms with a damp paper towel. Don’t rinse them under water as they’ll absorb too much moisture.
2. Cut larger mushrooms into bite-sized pieces. Smaller ones can be left whole.
Making the Batter:
1. In a large bowl, whisk together flour, cornstarch, baking powder, and a pinch of salt.
2. Gradually add ice-cold water while whisking constantly. The batter should be slightly thicker than pancake batter.
3. Beat an egg and gently fold it into the batter.
Frying the Mushrooms:
1. Heat vegetable oil in a deep fryer or large pot to about 375°F (190°C).
2. Dip mushrooms individually into the batter, allowing excess batter to drip off.
3. Carefully lower the mushrooms into the hot oil and fry until golden brown and crispy.
4. Remove the mushrooms with a slotted spoon and place them on paper towels to drain excess oil.
Serving:
Enjoy your mushroom tempura hot with your favorite dipping sauce. Ponzu sauce or a simple mixture of soy sauce and grated ginger is delicious.
Tips:
For extra crispy tempura, dry the mushrooms with a paper towel before dipping them in batter.Don’t overcrowd the frying pan. Fry mushrooms in batches to maintain the oil temperature.Serve immediately for the best texture. And there you have it! Crispy, delicious mushroom tempura. Perfect as a starter, side dish, or even a snack. Experiment with different types of mushrooms to find your favorite combination.
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