Crispy and Sweet Enoki Mushroom Tempura
Crispy and Sweet Enoki Mushroom Tempura
A Special Enoki Mushroom Tempura Recipe to Elevate Your Holiday Feast
Transform your enoki mushrooms, often made into pancakes, into delightfully crispy tempura! These golden bites are not only visually appealing but also incredibly delicious, making them perfect for holiday gatherings or special occasions when entertaining guests. The accompanying dipping sauce, infused with a hint of spicy-sweetness from chili peppers, makes them an excellent side dish for rice. If you’re looking to explore new ways to enjoy enoki mushrooms, this tempura recipe is sure to be a favorite. Be sure to try it for your next holiday celebration!
Ingredients- 1 bunch Enoki mushrooms
- 1/2 cup Tempura flour
- Vegetable oil for frying, as needed
- 1 Korean chili pepper (Cheongyang chili)
- 1 Red bell pepper
Dipping Sauce- 1 Tbsp finely minced chili pepper
- 1 Tbsp soy sauce
- 0.5 Tbsp oyster sauce
- 1 Tbsp plum extract (Maesil Cheong)
- 2 Tbsp water
- 2 Tbsp honey
- 0.5 Tbsp toasted sesame seeds
- A little sesame oil
- 1 Tbsp finely minced chili pepper
- 1 Tbsp soy sauce
- 0.5 Tbsp oyster sauce
- 1 Tbsp plum extract (Maesil Cheong)
- 2 Tbsp water
- 2 Tbsp honey
- 0.5 Tbsp toasted sesame seeds
- A little sesame oil
Cooking Instructions
Step 1
Trim the base of the enoki mushroom bunch while it’s still in its packaging. This helps the mushrooms hold their shape better during frying.
Step 2
Enoki mushrooms do not need to be washed. Avoid trimming too much from the base, as this can cause the mushrooms to fall apart, making them difficult to fry.
Step 3
Gently separate the enoki mushrooms into bite-sized portions by hand. Loosen any tightly packed clumps.
Step 4
Lightly sprinkle the tempura flour all over the separated enoki mushrooms, ensuring they are evenly coated. Gently shake off any excess flour.
Step 5
Pour enough vegetable oil into a frying pan to generously cover the mushrooms. Heat the oil to approximately 160-170°C (320-338°F), ensuring it’s not too hot. You can test the oil temperature by dropping a tiny bit of batter; it should sizzle and float. Carefully add the enoki mushrooms to the hot oil, starting with the tops.
Step 6
Fry the mushrooms until they turn a golden-brown color and become crispy. Once they reach this stage, remove them from the oil.
Step 7
Place the fried enoki mushrooms on a plate lined with paper towels to absorb any excess oil. This step is crucial for achieving maximum crispiness.
Step 8
In a small bowl, combine all the dipping sauce ingredients: minced chili pepper, soy sauce, oyster sauce, plum extract, water, honey, toasted sesame seeds, and a little sesame oil. Whisk thoroughly until well combined.
Step 9
Adding oyster sauce to the dipping sauce enhances its savory depth and balances the flavors, making the enoki mushroom tempura even more delicious. This sauce truly elevates the dish!
Step 10
These enoki mushroom tempura are lightly coated, allowing the mushrooms’ natural texture and flavor to shine. They are so tasty eaten on their own, even without sauce! They also make a wonderful snack for children or a delightful accompaniment to beer.
Step 11
Just before serving, drizzle the prepared dipping sauce over the freshly fried enoki mushrooms. This transforms them into a delightful side dish for your meal. Feel free to adjust the amount of sauce to your preference!
