Shiitake Mushroom Tempura
Make authentic shiitake mushroom tempura at home! This easy recipe gives you light, crispy tempura every time, making it perfect as a side dish, snack, or appetizer.
Equipment
Ingredients
Instructions
- Prepare the Shiitake: Remove the stems from the caps and trim off the tough stem tips.
- Make the Batter: In a bowl, lightly beat the egg. Add cold water and flour, then gently mix until just combined (a few lumps are fine).
- Fry the Tempura: Heat oil in a frying pan to 170°C (340°F). Lightly dust the shiitake with flour, dip them into the batter, and carefully place them into the hot oil. Fry until crisp, then transfer to a wire rack or paper towels to drain excess oil.
- Serve: Arrange the tempura on a plate. Prepare the dipping sauce by diluting mentsuyu with water as directed on the bottle. Dip the tempura and enjoy right away while it’s hot and crispy!
Notes
- Shiitake stems are edible and delicious when fried. Just trim off the tough tips and fry them along with the caps.
- Mix the batter lightly and leave some lumps. Overmixing develops gluten, which makes the tempura heavy and chewy.
- Lightly coat the shiitake with flour before dipping into the batter. This helps the batter stick better and prevents the coating from slipping off during frying.
Video
Nutrition
Serving: 1servingCalories: 333kcalCarbohydrates: 14gProtein: 5g
This nutritional information is estimated and provided for general reference only.