Light, crispy, and bursting with umami flavor, these Tempura Mushrooms are a perfect appetizer or side dish. Dipped in a delicate batter and fried to golden perfection, they pair wonderfully with a tangy soy-based dipping sauce. Ideal for gatherings or a cozy dinner treat, they’re irresistibly delicious!

Recipe Tips and Tricks:

Use ice-cold water for the batter to ensure crispiness.
Avoid over-mixing the batter to maintain its airy texture.
Slice mushrooms uniformly for even frying.
Pat mushrooms dry before dipping them to prevent soggy tempura.
Keep the oil temperature consistent for perfect frying results.

Crispy Tempura Mushrooms with Soy Sauce

Kathie Clane

Crispy mushrooms in airy tempura batter paired with savory soy sauce for a delightful umami-packed appetizer or snack.

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Prep Time 15

Cook Time 10

Additional Time 5

Total Time 30

Course Fried Mushroom recipes

Cuisine Japanese

Servings 4 servings

Calories 206 kcal

Ingredients

200 g mushrooms shiitake, button, or oyster, cleaned and sliced
1 cup all-purpose flour
1 cup ice-cold water
1 large egg
½ teaspoon salt
1 tablespoon cornstarch
Vegetable oil for frying

For the Soy Dipping Sauce:

¼ cup soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon grated ginger
½ teaspoon sugar
1 chopped green onion

Instructions

Prepare the Dipping Sauce: In a small bowl, mix soy sauce, rice vinegar, sesame oil, grated ginger, sugar, and green onion. Set aside for flavors to meld.
Prepare the Tempura Batter: In a mixing bowl, whisk the egg lightly, then gently stir in ice-cold water. Gradually add flour, cornstarch, and salt. Stir lightly—lumps are okay! Overmixing can make the batter heavy.
Heat the Oil: Heat vegetable oil in a deep pan to 350°F (175°C). Use enough oil to submerge the mushrooms.
Coat the Mushrooms: Pat mushrooms dry, then dip them into the batter, ensuring an even coat.
Fry to Perfection: Fry mushrooms in small batches until golden and crisp, about 2–3 minutes per batch. Drain on paper towels.
Serve: Arrange crispy mushrooms on a platter and serve hot with the prepared soy dipping sauce.

Notes

Avoid overcrowding the pan to maintain the oil temperature.
Serve immediately to enjoy the best crunch.

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