shimeji mushroom tempura

  • Serves: 2
  • Calories: 394 kcal
  • Total Time: 15 m
    • Prep: 10 m
    • Cook: 5 m
  • Japanese: Shimeji no tempura

ingredients:

  • 7 ounces package
  • shimeji mushrooms
  • salad oil for deep-frying
  • a little flour

coating:

  • 1 egg
  • 4 teaspoons cold water
  • 1/3 ounce flour

dipping sauce (optional):

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 340 °F 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.

comment:

Shimeji mushroom tempura is very soft and has a stronger mushroom taste than when cooked other ways. A little salt sprinkled on top suits it well.