Ingredients

1 lb enoki mushrooms

1/2 cup (60 g) all-purpose flour

1/3 cup (55 g) potato starch

1/2 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon white pepper

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon five spice powder

3/4 cup cold sparkling water (or more depending on consistency)

Neutral oil (for deep frying)

Salt (to taste)

Furikake seasoning

Sweet chili sauce (for serving)

Sriracha mayo (for serving)

Instructions

Step 1: Prepare the enoki mushrooms by slicing off the dirt end about 1 inch above the base. Then cut the mushrooms vertically into 1/4 inch thin layers to separate the tendrils.

Step 2: Heat 2-3 inches of neutral oil in a heavy-bottomed pot over medium-high heat until it reaches 375°F (190°C). Meanwhile, prepare a baking tray with a wire rack for draining the fried mushrooms.

Step 3: In a large bowl, whisk together the potato starch, all-purpose flour, baking powder, salt, white pepper, garlic powder, paprika, cayenne pepper, and five spice powder. Slowly add the cold sparkling water and mix until combined, adjusting with more water if needed to make a batter that coats but also drips off the mushrooms.

Step 4: Dredge each bunch of enoki mushrooms individually in the batter, allowing excess to drip off before frying. The batter should be thin enough so the mushroom strands separate during frying.

Step 5: Fry the battered mushrooms in the hot oil for 1-2 minutes or until golden brown and crispy. Use a spider strainer to remove them and place on the prepared wire rack to drain and cool slightly.

Step 6: Season the fried mushrooms with a sprinkle of salt and furikake seasoning. Serve immediately with sweet chili sauce and sriracha mayo for dipping. Enjoy!

Tips & Variations

For an extra crispy batter, use sparkling water straight from the fridge and avoid overmixing the batter.

You can substitute the five spice powder with a pinch of ground cumin or smoked paprika for a different flavor twist.

Try serving with other dips like soy sauce, ponzu, or a honey garlic sauce for variety.

If you prefer less heat, reduce or omit the cayenne pepper.

FAQs

Can I use regular water instead of sparkling water for the batter?

Sparkling water helps create a lighter, crispier batter due to its carbonation. Using regular water is possible but may result in a denser texture.

Are there alternatives to frying these mushrooms?

While frying gives the best crispy texture, you can try baking at a high temperature with a light coating of oil. However, the mushrooms won’t be as crunchy as when deep-fried.