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Ingredients
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Mushrooms
Batter
Frying
Seasoning
Method
Preparation
- 1
- 2
Prepare the Nori
Cut the nori sheets into strips about 1 inch wide. Set aside.
Batter Preparation
- 3
Make the Tempura Batter
In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice-cold water and mix until just combined (some lumps are okay).
Frying
- 4
Heat the Oil
In a deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Mushrooms
Dip the separated shimeji mushrooms into the tempura batter, allowing excess to drip off. Carefully place them into the hot oil and fry in batches until golden brown, about 2-3 minutes. Remove and drain on paper towels.
- 6
Wrap with Nori
While the mushrooms are still hot, wrap each cluster with a strip of nori.
Serving
- 7
Serve
Serve hot with soy sauce and wasabi on the side for dipping.
