Oyster mushroom tempura

Step by step

1. 

   1Trim and tear the mushrooms

   ~5 min

   For this step

   • Oyster mushrooms250 g
   • Dashi (dipping sauce)150 ml
   • Soy sauce (dipping sauce)2 tbsp
   • Mirin (dipping sauce)2 tbsp

   • Simmer the dashi, soy sauce and mirin for 1 minute, then set aside as a dipping sauce (tentsuyu).
   • Brush or wipe the mushrooms clean and trim the tough shared base. Tear into small, flat pieces of one or two caps; split any thick stem lengthwise. Pat dry and avoid soaking. Do not leave a dense whole bunch.

2. 

   2Mix cold batter; coat a few pieces

   170 °C oil~5 min

   For this step

   • Plain flour (dusting)2 tbsp
   • Plain flour (batter)100 g
   • Cornstarch (batter)30 g
   • Ice-cold sparkling water200 ml
   • Beaten egg25 g (½ large egg)
   • Neutral frying oilenough for 5–7 cm depth

   • Mix the cold water and beaten egg first. Add the flour and cornstarch; stir briefly with chopsticks, leaving small lumps. Keep the bowl over ice. Make the batter only when the oil is ready.
   • Heat oil to 170 °C. Lightly dust a few dry mushroom pieces with flour, shake off excess, dip in batter and let excess drip. Keep the thin cap edges separate.

3. 

   3Fry until crisp and tender

   170 °C oil~2–3 min per batch

   • Lower a few flat pieces into the oil without overlapping.
   • Fry about 2–3 minutes, turning once, until the batter is crisp and pale gold and the thickest stem join is tender.
   • Use the time as a guide and check a thick piece.
   • Skim loose crumbs and restore 170 °C between batches.

4. 

   4Drain and serve

   For this step

   • Fine salt to finishto taste
   • Lemon wedges2

   • Drain on a rack, keeping the pieces separate.
   • Serve immediately with a little salt and lemon or the dipping sauce.
   • The frilly edges should be crisp and the mushroom inside juicy, under a thin coating.