Michael Davis
Tempura mushrooms are a popular Japanese dish where mushrooms are coated in a light batter and deep-fried until crisp and golden brown. The dish is known for its delicate, airy texture and umami-rich flavour. Tempura mushrooms are often served as an appetiser or side dish, along with a dipping sauce such as tentsuyu, a combination of soy sauce, mirin and dashi. Various types of mushrooms can be used for tempura, including oyster, shiitake, enoki, chanterelle and cremini mushrooms, each contributing unique flavours and textures to the dish.
| Characteristics | Values |
|---|---|
| Type of dish | Appetizer, side dish |
| Cuisine | Japanese |
| Ingredients | Mushrooms, flour, egg, oil, soy sauce, mirin, dashi, sugar, maple syrup, lime juice, chilli, green onions, sea salt |
| Mushrooms used | Oyster, shiitake, enoki, chanterelle, cremini, maitake |
| Preparation | Mushrooms must be dry, clean, and roughly the same size. |
| Cooking method | Deep-fried |
| Cooking temperature | 340-350°F/170°C |
| Serving | Served immediately with a dipping sauce |
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What You'll Learn
Tempura mushrooms are a popular Japanese dish
Various types of mushrooms can be used for tempura, each contributing unique flavours and textures to the dish. Oyster mushrooms, for example, have a tender texture and a mildly sweet flavour. They can develop a pleasant crispiness when fried, making them a good option for tempura. Enoki mushrooms have delicate, thin stems and a mild flavour that becomes wonderfully crispy when fried, making them another popular choice for tempura. Shiitake mushrooms have a robust flavour and a meaty texture that stands up well to frying. They are also a popular choice for tempura due to their umami-rich taste.
Other mushrooms that can be used for tempura include chanterelle, cremini, and morel mushrooms. Each of these has a unique taste and texture that can add a gourmet touch to the dish. In addition, tempura mushrooms can be served with a variety of dipping sauces. The traditional sauce is tentsuyu, a combination of soy sauce, mirin, and dashi. However, other popular options include chipotle mayo, spicy mayo, and garlicky tahini sauce.
Preparing tempura mushrooms requires a few tricks. Firstly, the mushrooms must be as dry as possible before frying, and any water used in the batter should be very cold to slow the formation of gluten, which will make the batter doughy and heavy. Secondly, when adding the mushrooms to the oil, it is important to shake off any excess batter to achieve a light, crisp texture. Finally, tempura mushrooms must be served immediately, as they will quickly lose their crispiness and become mushy.
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How to prepare the mushrooms
Tempura mushrooms are a popular Japanese dish where mushrooms are coated in a light batter and deep-fried until crisp. The key to achieving the perfect, light and airy texture is to ensure that the mushrooms are dry before frying and that the batter is extra cold.
Preparing the mushrooms
First, select your mushrooms. You can use any type of mushroom for tempura, but some popular varieties include shiitake, enoki, cremini, and oyster mushrooms. Each type of mushroom will contribute a unique flavour and texture to the dish. For example, shiitake mushrooms have a robust, meaty texture and an umami-rich taste, while enoki mushrooms have delicate, thin stems and a mild flavour. Oyster mushrooms have a tender texture and a mildly sweet flavour.
Once you've chosen your mushrooms, clean them thoroughly with water and trim them if necessary. It is important to ensure that the mushrooms are as dry as possible before coating them in batter. You can use a paper towel to pat them dry. Additionally, try to ensure that the mushrooms are roughly the same size so that they cook evenly. You can slice them thinly, thickly, or leave them whole, depending on the type of mushroom and your preference.
Next, heat the oil. You'll need enough oil to fully submerge the mushrooms, so use a heavy-bottomed pot or pan and add about 2 inches of oil. Heat the oil to 340-350 degrees Fahrenheit (170 degrees Celsius). You can test the temperature by using a candy thermometer or by inserting a chopstick into the oil; if the oil bubbles around the chopstick, it's ready.
While the oil is heating, prepare your batter. In a small bowl, combine flour and a pinch of paprika (for colour) with very cold water or sparkling water. You can also add an egg to the mixture. Whisk the ingredients together until they form a lumpy batter. The batter should be barely combined, and it's important not to overmix it, as this can make the batter doughy and dense. You can also add a crushed ice cube to the batter to keep it cold.
Now, it's time to coat the mushrooms. Dip the mushrooms one at a time into the batter, allowing any excess to drip back into the bowl. You can also toss the mushrooms with a light coating of flour or cornstarch before dipping them in the batter to help it adhere better.
Finally, carefully lower the coated mushrooms into the hot oil. Fry them in small batches, ensuring that they are not crowded in the pan and that they are not touching each other. Fry for about 2-4 minutes, or until the batter is light golden brown and crisp. Use a toothpick, skewer, or slotted spoon to remove the mushrooms from the oil, and drain them on a paper towel-lined plate or wire rack.
Serve the tempura mushrooms immediately with your choice of dipping sauce, such as tentsuyu (a traditional Japanese sauce made with soy sauce, mirin, and dashi), spicy mayo, or garlicky tahini. Enjoy the delicious combination of crispy exteriors and juicy, tender mushroom interiors!
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How to make the batter
Tempura mushrooms are a delicious, crispy treat, but the secret to getting them right is in the batter and the technique. The batter must be extra cold, and the key is to barely mix it, just enough so that there are still lumps of flour. This stops the gluten from developing, which would otherwise make the batter doughy, dense, and heavy.
To make the batter, you will need flour, water, and an egg. The flour should be cold, and you can use all-purpose flour, or cake flour, which has a lower gluten content. If you want to make the batter gluten-free, use rice flour. You can also add crushed ice to the batter, or place the bowl of batter in another bowl filled with ice. Some recipes suggest using carbonated water in the batter, and one source recommends adding an egg to the water and flour.
When making the batter, combine the dry ingredients first, then slowly add the water, mixing as little as possible. You can also beat the egg into the water first, then mix in the flour. The batter should be lumpy, and this will help it to bloom in the oil.
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Frying the mushrooms
Tempura mushrooms are a popular Japanese dish where mushrooms are coated in a light batter and deep-fried until crisp. The key to achieving the delicate and airy texture that tempura mushrooms are known for is to ensure that the batter is extra cold before frying. This can be achieved by using frigid water straight from the fridge or steeped with ice, and by keeping the batter in a metal bowl placed in another bowl filled with ice.
When preparing the mushrooms, it is important to ensure that they are clean and dry. Wild mushrooms can be cleaned with water, but cultivated mushrooms should be wiped down with a damp cloth or paper towel. The mushrooms should then be thinly sliced, thickly sliced, or left whole depending on the type of mushroom and your preference. It is recommended to cut the mushrooms into similar sizes to ensure even cooking.
To fry the mushrooms, start by heating oil in a heavy-bottomed pot or pan to a temperature of around 340-[350] degrees Fahrenheit. You can test the temperature of the oil by using a candy thermometer, or by inserting a chopstick into the oil—if the oil bubbles around the chopstick, it is ready.
Next, dip the mushrooms into the batter, allowing any excess to drip off before carefully lowering them into the hot oil. Fry the mushrooms in small batches, ensuring that they do not touch each other in the oil. The mushrooms should be fried for around 2-4 minutes, or until the batter is light golden and crisp.
Once cooked, remove the mushrooms from the oil and drain them on a paper towel-lined plate or wire rack to absorb any excess oil. Serve the tempura mushrooms immediately, as they will lose their crispness and become soggy if left to sit for too long.
Tempura mushrooms can be served on their own or with a dipping sauce. Traditional tempura sauce, or tentsuyu, is made by combining soy sauce, mirin, and dashi, but you can also experiment with other sauces such as spicy chipotle mayo, garlicky tahini, or even ranch dressing.
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Dipping sauces
Tempura mushrooms are often served as an appetiser or side dish with a dipping sauce. The traditional sauce is called tentsuyu, a combination of soy sauce, mirin, and dashi. Some recipes suggest substituting the sugar in tentsuyu with maple syrup. You can also add vegetable stock as a dashi substitute.
If you want to mix things up, you can try a spicy chipotle mayo, a garlicky tahini sauce, or a jalapeño and avocado lime crema. For a vegan option, you can use vegan mayonnaise.
You can also serve tempura mushrooms with a mild maple-soy dipping sauce. This sauce is meant to complement the mushrooms rather than overpower them, so it should taste light and mellow.
Some people prefer to serve tempura mushrooms with salt, such as truffle salt or homemade umami seasoning salt.
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Frequently asked questions
Tempura mushrooms are a popular Japanese dish where mushrooms are coated in a light batter and deep-fried until crisp and golden brown.
Various types of mushrooms can be used for tempura, each contributing its unique flavour and texture to the dish. Popular varieties include oyster, shiitake, enoki, and cremini mushrooms.
The batter for tempura mushrooms should be light and crispy. It is typically made with cold water, flour, and sometimes egg. The key is to avoid overmixing the batter to prevent it from becoming doughy and heavy.
Tempura mushrooms are often served with a traditional Japanese dipping sauce called tentsuyu, made with soy sauce, mirin, and dashi. Other popular sauces include spicy chipotle mayo, garlicky tahini, and sweet soy sauce.
