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Crispy Tempura Mushrooms with Soy Sauce
Kathie Clane

Crispy Tempura Mushrooms with Soy Sauce

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 minutes
Cook Time 10 minutes
Additional Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: Japanese
Calories: 206
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. Heat the Oil: Heat vegetable oil in a deep pan to 350°F (175°C). Use enough oil to submerge the mushrooms.
  4. Coat the Mushrooms: Pat mushrooms dry, then dip them into the batter, ensuring an even coat.
  5. Fry to Perfection: Fry mushrooms in small batches until golden and crisp, about 2–3 minutes per batch. Drain on paper towels.
  6. 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.