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Ingredients
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Tempura Batter
Mushrooms
Yuzu Aioli
Oil for Frying
Method
Prepare the Tempura Batter
Mix the Dry Ingredients
In a bowl, whisk together the all-purpose flour, cornstarch, and baking powder.
Add Wet Ingredients
Gradually add the cold sparkling water and mix until just combined. The batter should be lumpy. Gently fold in the ice cubes.
Prepare the Mushrooms
Make the Yuzu Aioli
Combine Ingredients
In a small bowl, mix the mayonnaise, yuzu juice, minced garlic, salt, and black pepper until well combined. Adjust seasoning to taste.
Fry the Mushrooms
Heat the Oil
In a deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
Batter and Fry
Dip each mushroom into the tempura batter, allowing excess to drip off. Carefully place the battered mushrooms into the hot oil and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Serve
Plate and Serve
Arrange the fried mushrooms on a serving plate and serve hot with the yuzu aioli on the side for dipping.