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Fried Enoki Mushrooms with Spicy Mayo

Ultra-crispy, golden-fried enoki mushroom clusters fanned out perfectly, served with a rich and tangy spicy sriracha mayo dipping sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Asian-Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crispy Mushrooms
  • 400 g enoki mushrooms bases trimmed, separated into small clusters
  • 0.5 cup all-purpose flour
  • 0.25 cup cornstarch
  • 0.5 tsp kosher salt
  • 0.25 tsp garlic powder
  • 0.25 tsp white pepper
  • 0.75 cup sparkling water ice-cold
  • 3 cups frying oil canola or vegetable
Spicy Mayo Dip
  • 0.5 cup mayonnaise Kewpie preferred
  • 2 tbsp sriracha sauce
  • 1 tsp lime juice freshly squeezed
  • 0.5 tsp toasted sesame oil
Garnish
  • 1 pinch flaky sea salt
  • 1 tbsp furikake or crushed nori

Equipment

  • Deep skillet or Dutch oven
  • Mixing bowls
  • Whisk
  • Wire cooling rack
  • Tongs

Method
 

  1. Trim the dirty bases off the enoki mushrooms and gently separate them into small, fanned-out clusters. Do not wash them.
  2. In a small bowl, whisk together the mayonnaise, sriracha, lime juice, and sesame oil to create the dipping sauce. Set aside in the fridge.
  3. Heat 1.5 to 2 inches of oil in a deep pan to 350°F-375°F (175°C-190°C).
  4. In a wide bowl, whisk together the flour, cornstarch, salt, garlic powder, and white pepper. Right before frying, gently whisk in the ice-cold sparkling water until a loose batter forms (lumps are fine).
  5. Dip the fanned-out mushroom clusters into the batter to coat lightly, letting excess drip off.
  6. Carefully fry in the hot oil in small batches for 2-3 minutes per side until deeply golden and crispy.
  7. Transfer the fried mushrooms to a wire rack. Immediately garnish with flaky sea salt and furikake.
  8. Serve hot immediately alongside the spicy mayo dipping sauce.

Notes

Using ice-cold sparkling water is the key to a light, crispy tempura-style batter. Do not overcrowd the frying pan to maintain oil temperature.