Laura Smith
Enoki mushrooms are a great beginner mushroom to try frying because they are pretty mild in flavor and not too earthy or mushroomy. They are also popular in Japanese cuisine. When frying enoki mushrooms, it is important to trim the root ends and separate them into small bundles. You can shallow fry them in a skillet with a couple of tablespoons of oil or deep fry them in a pot with enough oil to fully submerge the mushrooms. The mushrooms should fry for 1-3 minutes on each side, until golden brown. You can also double fry the mushrooms to achieve a crispier texture. Once fried, sprinkle with salt and serve immediately.
| Characteristics | Values |
|---|---|
| Type of mushroom | Enoki |
| Type of frying | Deep-frying, shallow-frying, pan-frying |
| Oil temperature | 170°C/340°F |
| Oil type | Vegetable oil, extra light olive oil, canola oil |
| Oil depth | 2 inches |
| Batter ingredients | Flour, cornstarch, baking powder, salt, white pepper, garlic powder, water |
| Mushroom preparation | Trim roots, separate into small bundles, pat clean with a damp paper towel if dirty |
| Frying time | 1-3 minutes on each side, until golden brown |
| Serving suggestions | Ketchup, mayonnaise, chile sauce, sweet chilli sauce, vermicelli bundles, lettuce, cucumbers, pickled carrot and daikon radish |
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What You'll Learn
Trimming the roots
To trim the roots, use a sharp knife to cut off the bottom section of the mushroom bundle, removing about 1 to 1 1/2 inches. Be careful not to cut off too much, as you want to keep the ends of the mushrooms attached to each other. This will prevent them from falling apart during the frying process.
After trimming the roots, separate the large bundle of enoki mushrooms into smaller bundles. Depending on the size of your mushrooms, you can divide them into 4-5 equal-sized bundles. It's okay if your bundle is loose and falls apart; simply continue making small bundles.
Once you have trimmed and separated the mushrooms, it's important to clean them thoroughly. Do not wash the mushrooms under water, as they will absorb the water and become soggy when fried. Instead, use a damp paper towel, a fine brush, or your fingertips to gently remove any dirt or debris.
Overall, trimming the roots of enoki mushrooms is a crucial step in preparing them for frying. By removing the dirt clump and separating the mushrooms into smaller bundles, you ensure that they cook evenly and maintain their shape during the frying process.
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Preparing the batter
To prepare the batter for frying enoki mushrooms, you will need a mixture of dry ingredients and liquid. The dry ingredients typically include flour, cornstarch, baking powder, and salt. Some recipes also call for additional spices such as white pepper, garlic powder, or paprika to enhance the flavour of the batter. It is important to mix these dry ingredients well before adding any liquid.
For the liquid component, most recipes suggest using ice-cold water. This is gradually added to the dry mixture and whisked until a smooth batter is formed. The consistency of the batter should be similar to that of pancake batter. It is important not to make the batter too thick, as this can affect the final texture of the fried mushrooms. If the batter is too thick, it can be adjusted by adding a small amount of water to thin it out.
Additionally, some recipes suggest adding a small amount of vegetable oil to the batter. This is said to help achieve a crispier texture on the exterior of the mushrooms. However, this step is optional and can be omitted if preferred.
Once the batter is prepared, it is ready to be used for coating the enoki mushrooms before frying. It is important to dip the mushrooms into the batter, allowing any excess to drip off before carefully placing them into the hot oil for frying.
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Heating the oil
When heating the oil, it is important to ensure that it is hot enough before adding the mushrooms. A small amount of batter can be dropped into the oil to test its readiness. If the batter sizzles and bubbles form, the oil is ready. This technique ensures that the mushrooms will fry properly and achieve the desired crispiness.
The amount of oil used depends on the frying method. For deep-frying, the oil should be at least 2 inches deep in the pot or skillet. Shallow frying, on the other hand, requires less oil, and a couple of tablespoons can be added to the skillet. It is important to maintain the temperature of the oil by adjusting the heat source as needed.
When frying the mushrooms, it is crucial not to overcrowd the pan or pot. Adding too many mushrooms at once can cause the oil temperature to drop, resulting in soggy mushrooms. It is recommended to work in batches, frying a few mushrooms at a time, to ensure even cooking and maintain the desired temperature of the oil.
The frying time for enoki mushrooms is relatively short, ranging from 1 to 3 minutes on each side, depending on the size of the mushrooms and the desired level of doneness. It is important to flip the mushrooms during frying to ensure even cooking and a golden brown colour on both sides. Fresh oil may need to be added to the pan between batches to maintain the desired temperature and cooking effect.
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Frying the mushrooms
Next, prepare the batter. In a bowl, mix together flour, cornstarch, baking powder, and salt. You can also add spices such as paprika, cumin, coriander seeds, and white pepper for extra flavour. Slowly add ice-cold water and vegetable oil, and whisk until you get a smooth batter with a consistency similar to pancake batter. The batter should be thin and runny so that the mushrooms remain light and crispy.
Now, dip each cluster of enoki mushrooms into the batter, allowing any excess to drip off. Using chopsticks or tongs, carefully place the battered mushrooms into a pot of hot oil. The oil should be about 2 inches deep, and you can test if it is hot enough by dropping a small amount of batter into the pot—if bubbles begin to form, it is ready. Fry the mushrooms for about 1-3 minutes on each side, gently shaking them in the oil to separate the stems and ensure even cooking. Once they are golden brown, transfer the mushrooms to a wire rack or plate lined with paper towels to absorb any excess oil.
Finally, season the fried mushrooms with salt, and perhaps some chives and a squeeze of lemon juice, before serving immediately. Enjoy!
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Seasoning and serving
Fried enoki mushrooms are often seasoned with salt. You can use flaky sea salt, fine sea salt, or kosher salt. Other seasonings include mala spice seasoning, which can be made by grinding Sichuan peppercorns, paprika, cumin, and coriander seeds into a fine powder. You can also use coarse salt, garnished with chopped green onions and sesame seeds.
For a simple batter, combine flour, cornstarch, baking powder, salt, and white pepper in a bowl, then slowly add water and whisk until you get a smooth slurry or a batter with a consistency similar to pancake batter. You can also add an egg to the batter, but this is optional. If the batter is too thick, thin it out with some water before frying.
Fried enoki mushrooms can be served as an appetizer, side dish, or meal. They are often served with a dipping sauce such as garlic aioli, chile sauce, mayonnaise, or ketchup. They can also be served with vermicelli bundles, lettuce, cucumbers, pickled carrot, and daikon radish for a complete meal. Enoki mushrooms are also commonly added to soups or noodle dishes.
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