These Fried Enoki Mushrooms Are Addictively Crispy!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients while self-rising flour simplifies the recipe.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is often less expensive.

Cut off the bottom part of the enoki mushrooms to remove dirt, but leave some base to hold them together.

Separate the enoki mushrooms into smaller, bite-sized bunches, ensuring they are equal in size for even cooking.

Toast raw sesame seeds in a dry pan over medium heat for a couple of minutes until slightly colored.

In a blender, combine toasted sesame seeds, rice wine vinegar, soy sauce, chili oil crisp, and dashi. Blend until smooth to make the sesame dipping sauce.

Mix salt, sugar, white pepper, and optional MSG in a bowl to create a seasoning blend for after frying.

In a bowl, mix all-purpose flour, cornstarch, and water until smooth, resembling pancake batter. Refrigerate the batter until needed.

Heat vegetable oil in a shallow pan over medium heat until hot enough to fry (test with a droplet of batter).

Gently dip mushroom clumps into the batter, allowing excess to drip off before adding them to the hot oil.

Fry the mushrooms in batches, ensuring not to overcrowd the pan, until they are golden brown and crispy.

Remove fried mushrooms from the oil and place them on a rack or tray.

Sprinkle the seasoning blend on the hot mushrooms to ensure it sticks. Serve with the sesame dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens