Crispy Enoki Mushroom Snack
Crispy Enoki Mushroom Snack
Ingredients
- 1 pack enoki mushrooms
- 1 teaspoon soy sauce
- 1/2 cup potato starch, (katakuriko)
- 2 cups vegetable oil, for frying
- 1/4 cup dipping sauce, such as Sriracha mayo or sweet chili sauce, as needed
Instructions
- 1
Take 1 pack of enoki mushrooms. Cut off the very bottom part of the mushroom cluster. Separate the mushrooms into smaller, manageable clusters.
⏱️ 3 min
- 2
Place the separated mushroom clusters into a medium bowl. Sprinkle the soy sauce over the mushrooms. Toss the mushrooms gently to ensure they are evenly coated with the soy sauce.
⏱️ 2 min
- 3
Add the potato starch to the bowl with the seasoned mushrooms. Toss the mushrooms again until they are evenly coated with the potato starch.
⏱️ 2 min
- 4
Pour the vegetable oil into a large skillet or deep pot, ensuring there is enough for shallow frying (about 1 inch deep). Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360
- 5
Once the oil is hot, carefully place the coated mushroom clusters into the pan in a single layer, being careful not to overcrowd the pan. Fry the mushrooms for 2-3 minutes per side, or until they turn golden brown and crispy, turning them over as needed to ensure even cooking. You may need to work in batches.
⏱️ 6 min•🌡️ 360
- 6
Remove the fried mushrooms from the pan using tongs or a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 1 min
- 7
Serve the crispy enoki mushrooms immediately with your favorite dipping sauce, such as Sriracha mayo or sweet chili sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Enoki Mushroom Snack
- 1 pack enoki mushrooms
- 1 teaspoon soy sauce
- 1/2 cup potato starch, (katakuriko)
- 2 cups vegetable oil, for frying
- 1/4 cup dipping sauce, such as Sriracha mayo or sweet chili sauce, as needed
Instructions
- 1
Take 1 pack of enoki mushrooms. Cut off the very bottom part of the mushroom cluster. Separate the mushrooms into smaller, manageable clusters.
⏱️ 3 min - 2
Place the separated mushroom clusters into a medium bowl. Sprinkle the soy sauce over the mushrooms. Toss the mushrooms gently to ensure they are evenly coated with the soy sauce.
⏱️ 2 min - 3
Add the potato starch to the bowl with the seasoned mushrooms. Toss the mushrooms again until they are evenly coated with the potato starch.
⏱️ 2 min - 4
Pour the vegetable oil into a large skillet or deep pot, ensuring there is enough for shallow frying (about 1 inch deep). Heat the oil over medium-high heat until it reaches 350-375°F (175-190°C).
⏱️ 5 min•🌡️ 360 - 5
Once the oil is hot, carefully place the coated mushroom clusters into the pan in a single layer, being careful not to overcrowd the pan. Fry the mushrooms for 2-3 minutes per side, or until they turn golden brown and crispy, turning them over as needed to ensure even cooking. You may need to work in batches.
⏱️ 6 min•🌡️ 360 - 6
Remove the fried mushrooms from the pan using tongs or a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil.
⏱️ 1 min - 7
Serve the crispy enoki mushrooms immediately with your favorite dipping sauce, such as Sriracha mayo or sweet chili sauce.
⏱️ 1 min