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Ingredients
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Tempura Batter and Mushrooms
Method
Preparation and Cooking
Prepare the Mushrooms
Clean the shimeji mushrooms by gently wiping them with a damp cloth. Separate the clusters into smaller pieces.
Prepare the Nori
Cut the nori sheets into strips that are about 1 inch wide and 4 inches long.
Make the Tempura Batter
In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the cold water, mixing until just combined. The batter should be slightly lumpy.
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 180°C (350°F). Use a thermometer to ensure the oil is at the right temperature for frying.
Fry the Mushrooms
Dunk the shimeji mushroom pieces into the tempura batter, allowing the excess to drip off. Carefully place the battered mushrooms into the hot oil, frying in batches to avoid overcrowding. Fry for about 2-3 minutes or until golden brown and crispy.
Drain and Serve
Using a slotted spoon, remove the tempura mushrooms from the oil and drain on paper towels. Serve hot with nori strips as a garnish.
