Mushroom Tempura

Mushroom Tempura

Light, crispy tempura is a wonderful way to showcase the delicate flavor of fresh mushrooms. Shiitake, oyster, lion's mane, pioppino, and mixed mushrooms all work beautifully.

Ingredients

For the tempura

  • 1 lb. fresh mushrooms
  • 1½ cups all-purpose flour
  • ½ cup additional flour (for dredging)
  • 1 egg yolk
  • 1 cup ice-cold water
  • ¼ cup ice cubes
  • Salt, pepper, or your favorite seasonings
  • Oil for frying (enough for 1½–2 inches in a deep skillet)

Optional Dipping Sauce

  • ¼ cup mirin
  • ¼ cup soy sauce
  • ½ cup brown sugar
  • 1 tbsp. fresh ginger, minced

Instructions

  1. Heat the oil.
    • Pour 1½–2 inches of oil into a deep skillet or heavy pot.
    • Heat to 350°F.
  2. Prepare the batter.
    • In a bowl, whisk together the egg yolk, ice-cold water, and ice cubes.
    • Add the flour and any desired seasonings.
    • Stir gently until just combined. The batter should remain lumpy—do not overmix.
    • Keep the batter as cold as possible for the lightest, crispiest coating.
  3. Coat the mushrooms.
    • Lightly dredge the mushrooms in the additional flour.
    • Dip each mushroom into the cold batter, allowing any excess to drip off.
  4. Fry.
    • Working in small batches, carefully place the battered mushrooms into the hot oil.
    • Fry for 2–4 minutes, turning once, until lightly golden and crisp.
    • Transfer to paper towels or a wire rack to drain.
    • Season immediately with salt and pepper.

Ginger Soy Dipping Sauce

  1. Combine the mirin, soy sauce, brown sugar, and minced ginger in a small saucepan.
  2. Heat over low to medium heat, stirring until the sugar has dissolved and the sauce is smooth.
  3. Serve warm alongside the tempura.

Chef's Tip: The secret to perfectly crisp tempura is cold batter and hot oil. Resist the urge to overmix the batter—a few lumps are exactly what you want for a light, delicate crust.