Crispy Fried Enoki Mushrooms
Golden, crispy fried enoki mushrooms cooked in a light tempura batter served with sesame mayonnaise and dusted with seaweed furikake may just be the tastiest snack you’ll ever make with mushrooms - and it’s easier than you think.
Crispy Fried Enoki Mushrooms
Crispy Fried Enoki Mushrooms
Crispy Fried Enoki Mushrooms
Ok, you had me at crispy. There is a crunch factor of 10 for these funky fungi that just can’t be beat. This fried enoki mushroom recipe is the entertainers secret weapon for looking chefy without actually being chefy (sneaky sneaky).
The enoki mushrooms are dipped in a light tempura batter then fried in until golden and crispy, combined with a simple (cheats) sesame mayo to dip into. That’s basically it. Quick, easy, fancy and yum.
What you need to make Crispy Fried Enoki Mushrooms
How to make Crispy Fried Enoki Mushrooms
For the cheat’s sesame mayonnaise, mix the Japanese mayo, soy sauce and sesame oil in a small bowl. Place in the fridge until required.
In a mixing bowl, whisk together tapioca flour, plain flour, water, and salt until smooth.
Cut off the bottom brown part of the enoki mushrooms and separate them into smaller bunches.
Heat enough grapeseed oil to fill 1 inch in a pan or pot. To check if it’s ready to fry, stick a wooden chopstick in the oil, if it starts to bubble, it’s frying time.
One at a time, pick the enoki bunches with chopsticks and dip in the tempura mixture, allow excess mixture to drip off, then fry in hot oil until golden - fry in small batches so the enoki mushrooms don’t stick together.
When golden and crispy, place them on paper towel to drain then serve immediately with the sesame mayo and a sprinkle of furikake.
For the cheat’s sesame mayonnaise, mix the Japanese mayo, soy sauce and sesame oil in a small bowl. Place in the fridge until required.
In a mixing bowl, whisk together tapioca flour, plain flour, water, and salt until smooth.
Cut off the bottom brown part of the enoki mushrooms and separate them into smaller bunches.
Heat enough grapeseed oil to fill 1 inch in a pan or pot. To check if it’s ready to fry, stick a wooden chopstick in the oil, if it starts to bubble, it’s frying time.
One at a time, pick the enoki bunches with chopsticks and dip in the tempura mixture, allow excess mixture to drip off, then fry in hot oil until golden - fry in small batches so the enoki mushrooms don’t stick together.
When golden and crispy, place them on paper towel to drain then serve immediately with the sesame mayo and a sprinkle of furikake.
Watch how to make Crispy Fried Enoki Mushrooms
Watch how to make Crispy Fried Enoki Mushrooms
Frequently asked questions & tips for Crispy Fried Enoki Mushrooms
Crispy Fried Enoki Mushrooms
- 300g enoki (one bunch)
- 1 cup tapioca flour
- ½ cup plain flour
- 1 cup ice cold water
- Pinch of salt
- 1 tbsp furikake seasoning (see note)
- ⅓ cup Japanese Mayonnaise
- 1 tsp soy sauce or tamari
- 1 tsp sesame oil
- 400ml grapeseed oil
- For the cheat’s sesame mayonnaise, mix the Japanese mayo, soy sauce and sesame oil in a small bowl. Place in the fridge until required
- In a mixing bowl, whisk together tapioca flour, plain flour, water, and salt until smooth
- Cut off the bottom brown part of the enoki mushrooms and separate them into smaller bunches
- Heat enough grapeseed oil to fill 1 inch in a pan or pot
- One at a time, pick the enoki bunches with chopsticks and dip in the tempura mixture, allow excess mixture to drip off, then fry in hot oil until golden - fry in small batches so the enoki mushrooms don’t stick together
- When golden and crispy, place them on paper towel to drain, serve immediately with the sesame mayo and a sprinkle of furikake.