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Ingredients
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Tempura Batter
Miso Dipping Sauce
Mushrooms
Oil for Frying
Method
Preparation
- 1
Prepare the Mushrooms
Clean the shimeji mushrooms by gently brushing off any dirt. Trim the bottom of the stems if necessary and separate them into clusters.
- 2
Make the Tempura Batter
In a bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice-cold water, mixing just until combined. The batter should be lumpy; do not overmix.
Cooking
- 3
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Mushrooms
Dip the shimeji mushrooms into the tempura batter, allowing excess to drip off. Carefully place them in the hot oil and fry in batches until golden brown, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
Making the Miso Dipping Sauce
- 5
Mix the Sauce
In a small bowl, whisk together the white miso paste, soy sauce, rice vinegar, sesame oil, and water until smooth. Adjust seasoning to taste.
