Shiitake Mushroom Tempura with Soy-Ginger Dip
Earthy shiitake caps coated in a light, airy batter served with a classic dipping sauce.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 12 large Shiitake mushrooms, stems removed
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch
- 1 cup Ice-cold sparkling water
- 1 large Egg yolk
- 3 cups Vegetable oil for frying
- 1/4 cup Soy sauce
- 2 tablespoons Mirin
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Rice vinegar
Instructions
- 1
Clean the shiitake mushrooms with a damp cloth and pat them completely dry to ensure the batter adheres properly.
- 2
In a small bowl, whisk together the soy sauce, mirin, rice vinegar, and grated ginger to create the dipping sauce; set aside.
- 3
In a large mixing bowl, sift together the flour and cornstarch to remove any large clumps.
- 4
In a separate bowl, lightly beat the egg yolk and combine it with the ice-cold sparkling water.
- 5
Pour the liquid mixture into the flour mixture and stir very briefly with chopsticks; it is essential to leave some lumps in the batter.
- 6
Heat the vegetable oil in a deep pot to 340°F (170°C).
- 7
Dust each mushroom lightly with a little extra flour, dip into the batter, and carefully drop into the hot oil.
- 8
Fry for 2-3 minutes until the coating is pale gold and crisp, then drain on a wire rack before serving immediately with the sauce.
Ratings & Reviews
No ratings yet
