Tempura Mushrooms Recipe
tempura maitake, togarashi, black garlic aioli
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Ingredients
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Tempura Batter
Mushrooms
Black Garlic Aioli
Togarashi Seasoning
Method
Tempura Batter Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt.
- 2
Add Ice Water
Slowly add in the ice-cold water to the dry ingredients, mixing gently until just combined. Do not overmix; a few lumps are fine.
Mushroom Preparation
- 3
Prepare Mushrooms
Clean the maitake mushrooms gently with a damp cloth. Tear them into smaller bite-sized pieces if they are large.
Frying Mushrooms
- 4
- 5
Coat and Fry
Dip each piece of maitake mushroom into the tempura batter, allowing excess to drip off. Carefully drop them into the hot oil in batches. Fry until golden brown, about 3-4 minutes. Remove and place on a wire rack to drain excess oil.
Black Garlic Aioli Preparation
- 6
Mix Aioli Ingredients
In a small bowl, combine the mayonnaise, mashed black garlic, lemon juice, and salt. Stir until smooth and well-blended.
Serving
- 7
Serve
Arrange the crispy tempura mushrooms on a serving plate. Sprinkle with togarashi seasoning and serve with the black garlic aioli on the side for dipping.
