Hey everyone, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, asian mushrooms tempura. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Asian Mushrooms Tempura is one of the most well liked of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Asian Mushrooms Tempura is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook asian mushrooms tempura using 17 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Asian Mushrooms Tempura:
- Make ready 200-300 g Asian Mushrooms *cleaned OR washed & dried
- Take e.g. Shiitake, Shimeji, Maitake, Enoki, Oyster, King Oyster, etc
- Make ready Oil for frying
- Take Salad Leaves or Baby Spinach
- Make ready 1 Spring Onion *finely chopped
- Take Toasted Sesame Seeds
- Prepare <Tempura Batter>
- Prepare 1 Egg + Cold Water 1 cup
- Prepare 1 cup Flour
- Make ready Salt
- Get Note: Equal volume of ‘Egg + Cold Water’ and ‘Flour’ will be mixed together very lightly. DO NOT over mix. You can add 2 tablespoons of Potato Starch
- Take <Tempura Sauce>
- Get 1 cup Dashi Stock *OR 1 cup Water and 1/2 teaspoon Dashi Powder
- Prepare 2 tablespoons Soy Sauce
- Get 1-2 tablespoons Mirin
- Make ready 1 teaspoon Grated Ginger
- Get 1 tablespoon Cornflour (Cornstarch) OR Potato Starch Flour ＊mixed with 2 tablespoons Cold Water
Instructions to make Asian Mushrooms Tempura:
- Place Dashi Stock, Soy Sauce and Mirin in a saucepan. *Note: If you have shop-bought Mentsuyu or Tentsuyu, you can use it.
- Add grated Ginger and bring to the boil. Mix Cornflour or Potato Starch Flour with Water, add to the sauce, a little amount at a time, constantly stirring, until the sauce is thickened as required. You do not need to use all the starch mixture.
- Make Tempura Batter by mixing equal volume of ‘Egg + Cold Water’ and ‘Flour’ very lightly.
- Prepare mushrooms. If you wash them with water, dry well. Large pieces need to be cut into smaller pieces. Trim Enoki and Shimeji, and tear into smaller pieces. Sprinkle some Plain Flour over and coat mushrooms lightly.
- Heat Oil to 170°C to 180°C. The right temperature can be tested by dropping a little bit of batter into the oil. If the batter sinks a little into the oil, then comes back the surface, the temperature is right for frying.
- Dip the mushroom pieces into Tempura Batter and slide them into the oil and cook for a few minutes. Do not fry too many at once. Turn them over a few times. When they are light golden and crispy, take them out and lay them on a rack to drain the oil.
- Spread some Salad Leaves on a serving plate and arrange the Mushroom Tempura. Drizzle the sauce and sprinkle chopped Spring Onion and Toasted Sesame Seeds over.
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So that is going to wrap this up with this special food asian mushrooms tempura recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!