Enoki mushrooms are delicate, slender mushrooms, known for their unique texture. They become an irresistible treat when deep-fried to golden perfection. By adding gochugaru, the beloved Korean chili pepper flakes, to the batter, you elevate these mushrooms to a whole new level of flavor. Let’s dive into how you can make this mouthwatering dish at home.
Enoki mushrooms, known for their delicate texture and mild flavor, are a beloved ingredient in various cuisines, particularly in East Asia. These slender, white mushrooms grow in clusters and have a unique, almost crunchy texture that makes them versatile and appealing.
Enoki Mushrooms
Enoki mushrooms, or “enokitake” (榎茸) in Japanese, are prized for their tender, slightly chewy texture and mild flavor. When deep-fried, they take on a whole new persona. However, they’re incredibly versatile and can be used in a variety of ways:
Grilled: They can be grilled or wrapped in foil with seasonings and other ingredients for a simple and delicious side dish.
Soups and Stews: They are a common ingredient in soups and hot pots, where they add texture and absorb the flavors of the broth.
Stir-Fries: Enoki mushrooms can be quickly stir-fried with vegetables, meats, or tofu, providing a delightful crunch.
Salads: They can be used raw in salads, adding a unique texture and mild taste that pairs well with various dressings.
Noodle and Rice Dishes: Enoki mushrooms complement noodle and rice dishes, adding an extra layer of texture and flavor.
Deep-Fried Spicy Enoki Mushrooms
- Total Time: 28 minutes
Description
Deep-fried spicy enoki mushrooms, seasoned with gochugaru, are a crunchy and fiery snack, combining the delicate texture of enoki mushrooms with the bold, spicy kick of Korean chili flakes.
Ingredients
- 150 g enoki mushrooms (~1-2 bundles)
- 3/4 cup all-purpose flour
- 1/3 cup tapioca starch (substitute cornstarch)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon gochugaru (adjust according to your spice preference)
- 1 cup water
- Flakey sea salt (for garnishing; optional)
- Dip: Kewpie Mayo, tempura dipping sauce, spicy mayo, soy sauce, etc.
Instructions
- Trim the roots off the enoki mushrooms and separate them into small clusters (about 1/2 inch wide).
- In a bowl, mix the flour, cornstarch, salt, pepper, garlic powder, gochugaru, and water.
- Using tongs, dip each of the mushroom clusters into the batter, ensuring they are well-coated.
- Heat oil in a deep fryer or a large pot to 350°F (175°C).
- Carefully place the battered mushrooms into the hot oil. Fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
- Serve hot with a dipping sauce of your choice.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
Kyrié is a half-Japanese food content creator and avid home cook who specializes in Asian cuisine, with a focus on Japanese. She loves developing recipes and sharing approachable yet authentic meals. When she’s not in the kitchen, she’s helping her husband Jeff tend to their garden, or on some artistic venture.