Recipe: Perfect Asian Mushrooms Tempura

Asian Mushrooms Tempura. Crispy tempura with prawns(shrimps), eggplants, carrots, enoki mushrooms and shiso leaves dipped in the tempura sauce are so delicious and not Tempura is one of the most famous dishes of Japan. Mushroom tempura is one of the tastiest. Place your tempura mushrooms on top, then add a drizzle of the reduced mushroom liquid and a dollop of miso mayo.

See more ideas about Cooking recipes, Stuffed mushrooms, Recipes. Tempura (てんぷら) is one of the popular Japanese dishes. If you are going to a Japanese restaurant, you have Tempura is very good for parties, because of the tasty colourful looking, it is easy to pick. You can have Asian Mushrooms Tempura using 17 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Asian Mushrooms Tempura

1. Prepare 200-300 g of Asian Mushrooms *cleaned OR washed & dried.
2. You need of e.g. Shiitake, Shimeji, Maitake, Enoki, Oyster, King Oyster, etc.
3. It's of Oil for frying.
4. Prepare of Salad Leaves or Baby Spinach.
5. You need 1 of Spring Onion *finely chopped.
6. It's of Toasted Sesame Seeds.
7. It's of <Tempura Batter>.
8. It's 1 of Egg + Cold Water 1 cup.
9. Prepare 1 cup of Flour.
10. Prepare of Salt.
11. You need of 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. Prepare of <Tempura Sauce>.
13. You need 1 cup of Dashi Stock *OR 1 cup Water and 1/2 teaspoon Dashi Powder.
14. You need 2 tablespoons of Soy Sauce.
15. It's 1-2 tablespoons of Mirin.
16. You need 1 teaspoon of Grated Ginger.
17. Prepare 1 tablespoon of Cornflour (Cornstarch) OR Potato Starch Flour ＊mixed with 2 tablespoons Cold Water.

Tempura is a very popular Japanese appetizer/snack. Try this easy homemade recipe and learn how to make tempura batter that promises airy, light and crispy tempura. In this recipe, that includes shiitake mushroom tempura. We're coating the shiitake caps in a rice flour batter, then pan-frying them for a delicate crust.

Asian Mushrooms Tempura instructions

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..

Japanese food." can be used for personal and commercial purposes according to the conditions of the purchased Royalty-free. A wide variety of asian mushrooms options are available to you, such as style, drying process, and color. Mushrooms are a hugely popular ingredient in Japanese cooking and there are many varieties available compared to the standard button or flat mushrooms we see at British supermarkets. Mushrooms are an essential ingredient in Japanese cuisine, and there are so many varieties to Mushrooms sometimes usually have stems and caps, and typically have gills. Tempura (�V�Ղ�) are pieces of lightly battered, deep fried seafood and vegetables.