Asian Mushrooms Tempura
Asian Mushrooms Tempura

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, asian mushrooms tempura. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Asian Mushrooms Tempura is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Asian Mushrooms Tempura is something that I have loved my whole life.

Asian Mushrooms Tempura More and more Australian grown Asian mushrooms are becoming available these days. They are very expensive at supermarkets but Asian grocers often sell imported mushrooms that are quite cheap. This time, I cooked Shiitake, Shimeji, Maitake and Enoki. Oyster and King Oyster mushrooms are also good for this dish.

To begin with this recipe, we have to first prepare a few components. You can have asian mushrooms tempura using 17 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Asian Mushrooms Tempura:
  1. Get 200-300 g Asian Mushrooms *cleaned OR washed & dried
  2. Make ready e.g. Shiitake, Shimeji, Maitake, Enoki, Oyster, King Oyster, etc
  3. Prepare Oil for frying
  4. Make ready Salad Leaves or Baby Spinach
  5. Take 1 Spring Onion *finely chopped
  6. Make ready Toasted Sesame Seeds
  7. Prepare <Tempura Batter>
  8. Make ready 1 Egg + Cold Water 1 cup
  9. Take 1 cup Flour
  10. Get Salt
  11. Make ready Note: Equal volume of ‘Egg + Cold Water’ and ‘Flour’ will be mixed together very lightly. DO NOT over mix. You can add 2 tablespoons of Potato Starch
  12. Take <Tempura Sauce>
  13. Make ready 1 cup Dashi Stock *OR 1 cup Water and 1/2 teaspoon Dashi Powder
  14. Make ready 2 tablespoons Soy Sauce
  15. Take 1-2 tablespoons Mirin
  16. Get 1 teaspoon Grated Ginger
  17. Take 1 tablespoon Cornflour (Cornstarch) OR Potato Starch Flour ＊mixed with 2 tablespoons Cold Water

Just make sure they are not touching each other in the oil. Add grated Ginger and bring to the boil. Mix Cornflour or Potato Starch Flour with Water, add to the sauce, a little amount at a time, constantly stirring, until the sauce is thickened. Dip mushrooms, one at a time into the batter and slightly shake it off to remove excess batter.

Instructions to make Asian Mushrooms Tempura:
  1. Place Dashi Stock, Soy Sauce and Mirin in a saucepan. *Note: If you have shop-bought Mentsuyu or Tentsuyu, you can use it.
  2. Add grated Ginger and bring to the boil. Mix Cornflour or Potato Starch Flour with Water, add to the sauce, a little amount at a time, constantly stirring, until the sauce is thickened as required. You do not need to use all the starch mixture.
  3. Make Tempura Batter by mixing equal volume of ‘Egg + Cold Water’ and ‘Flour’ very lightly.
  4. Prepare mushrooms. If you wash them with water, dry well. Large pieces need to be cut into smaller pieces. Trim Enoki and Shimeji, and tear into smaller pieces. Sprinkle some Plain Flour over and coat mushrooms lightly.
  5. Heat Oil to 170°C to 180°C. The right temperature can be tested by dropping a little bit of batter into the oil. If the batter sinks a little into the oil, then comes back the surface, the temperature is right for frying.
  6. Dip the mushroom pieces into Tempura Batter and slide them into the oil and cook for a few minutes. Do not fry too many at once. Turn them over a few times. When they are light golden and crispy, take them out and lay them on a rack to drain the oil.
  7. Spread some Salad Leaves on a serving plate and arrange the Mushroom Tempura. Drizzle the sauce and sprinkle chopped Spring Onion and Toasted Sesame Seeds over.

Mix Cornflour or Potato Starch Flour with Water, add to the sauce, a little amount at a time, constantly stirring, until the sauce is thickened. Dip mushrooms, one at a time into the batter and slightly shake it off to remove excess batter. Once golden brown, transfer the mushroom tempura to a plate lined with kitchen paper towel to remove excess oil. Tempura easily become the favorite Japanese dish apart of their famous ramen, thanks to the crunchy texture. There are few type of tempura, from seafood to vegetables.

So that’s going to wrap this up for this special food asian mushrooms tempura recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!