Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, asian mushrooms tempura. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Shiitake, Shimeji, Maitake, Enoki, Oyster, King Oyster, etc. Asian Mushrooms Tempura More and more Australian grown Asian mushrooms are becoming available these days. They are very expensive at supermarkets but Asian grocers often sell imported mushrooms that are quite cheap.

Asian Mushrooms Tempura is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Asian Mushrooms Tempura is something that I have loved my entire life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook asian mushrooms tempura using 17 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Asian Mushrooms Tempura:

1. Get 200-300 g Asian Mushrooms *cleaned OR washed & dried
2. Prepare e.g. Shiitake, Shimeji, Maitake, Enoki, Oyster, King Oyster, etc
3. Take Oil for frying
4. Get Salad Leaves or Baby Spinach
5. Prepare 1 Spring Onion *finely chopped
6. Prepare Toasted Sesame Seeds
7. Get <Tempura Batter>
8. Take 1 Egg + Cold Water 1 cup
9. Make ready 1 cup Flour
10. Prepare Salt
11. Prepare 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
12. Prepare <Tempura Sauce>
13. Take 1 cup Dashi Stock *OR 1 cup Water and 1/2 teaspoon Dashi Powder
14. Get 2 tablespoons Soy Sauce
15. Get 1-2 tablespoons Mirin
16. Take 1 teaspoon Grated Ginger
17. Make ready 1 tablespoon Cornflour (Cornstarch) OR Potato Starch Flour ＊mixed with 2 tablespoons Cold Water

You can use Tempura sauce called Tentsuyu for dipping or simply use salt. Dip a mushroom into the tempura batter and slowly drop into the oil. If you drop it to quickly all the batter with fall off the mushroom. After the mushroom has been in the oil for a minute or so, turn it to cook the other side.

Steps to make Asian Mushrooms Tempura:

1. Place Dashi Stock, Soy Sauce and Mirin in a saucepan. *Note: If you have shop-bought Mentsuyu or Tentsuyu, you can use it.
2. 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.
3. Make Tempura Batter by mixing equal volume of ‘Egg + Cold Water’ and ‘Flour’ very lightly.
4. 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.
5. 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.
6. 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.
7. 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.

Just make sure they are not touching each other in the oil. For vegetable tempura, root vegetables such as sweet potato, Kabocha squash, and lotus roots are most ideal. Other popular ingredients such as Japanese mushrooms (shiitake and oyster), eggplants, okra, shiso leaves, and shishito peppers are also suitable for frying in the batter. In rural Japan, people even fry. In moderation, this snack is perfect with any healthy meal.

So that is going to wrap this up for this special food asian mushrooms tempura recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!