shimeji mushroom tempura

ingredients:

• 200 g package
• shimeji mushrooms
• salad oil for deep-frying
• a little flour

coating:

• 1 egg
• 20 ml cold water
• 10 g flour

dipping sauce (optional):

• 50 ml bonito soup stock
• 1 tablespoon soy sauce
• 2 1/2 teaspoons sugar

or salt (optional)

step 1:

Cut off the roots of the shimeji mushrooms and divide the mushrooms into small pieces.

step 2:

To make the coating, mix the egg and cold water in a bowl. Add the flour and toss.

step 3:

Dust the shimeji mushrooms lightly with a little flour before applying the coating (see Step 4).

step 4:

With chopsticks, dip the shimeji mushrooms into the coating and twirl them around to coat them. Fill a wok over half full with salad oil.

step 5:

Heat the oil to 170 °C and deep-fry the shimeji mushrooms a few minutes until golden brown.

step 6:

To make the dipping sauce, mix the bonito soup stock, soy sauce and sugar together in a pan and bring to a boil. Pour into two small bowls.