Fried Enoki Mushrooms with Spicy Mayo Dipping Sauce Recipe
Crispy fried enoki mushrooms served with a spicy Japanese mayonnaise dipping sauce. These lightly battered mushrooms are deep-fried to golden perfection and paired with a tangy, creamy sriracha mayo, making for an irresistible appetizer or snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Japanese
Ingredients
Dipping Sauce
- 3 tablespoons Japanese mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon toasted sesame oil
Mushrooms and Batter
- 2 packages enoki mushrooms
- 1/2 cup all-purpose flour
- 2/3 cup cornstarch
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon baking powder
- 1 cup cold water
- Neutral oil (for deep-frying, such as canola or vegetable oil)
Instructions
- Prepare the dipping sauce: In a small bowl, combine Japanese mayonnaise, sriracha, fresh lemon juice, and toasted sesame oil. Stir thoroughly until smooth and set aside to allow flavors to meld.
- Prepare the mushrooms: Trim off the root ends of the enoki mushrooms but keep some of the base connected so they remain in clusters. Rinse them gently under cold water, then dry thoroughly using a salad spinner or paper towels. Slice the mushroom clusters lengthwise at the base into 3 or 4 thin slabs.
- Make the batter: In a medium bowl, whisk together flour, cornstarch, kosher salt, and baking powder. Gradually add cold water while whisking until the batter reaches a thin paint-like consistency—fluid enough to coat the mushrooms evenly but not too watery. Adjust by adding a little more flour or water as needed.
- Heat the oil: Pour about 1 inch of neutral oil into a deep pot or skillet. Heat the oil to 375°F (190°C), and try to maintain the temperature around 350°F (175°C) during frying, as the temperature will drop when adding the mushrooms.
- Fry the mushrooms: Dip each mushroom slab individually into the batter, allowing excess batter to drip off. Carefully place 3 to 4 pieces into the hot oil, frying for 2 to 3 minutes per side or until they turn golden brown and crispy. Remove from oil and drain on paper towels to absorb excess oil.
- Serve: Serve the fried enoki mushrooms immediately while hot and crispy alongside the prepared spicy Japanese mayonnaise for dipping.
Notes
- Maintain oil temperature carefully for even frying and crispy texture.
- Use cold water for the batter to ensure it stays light and crispy.
- Do not overcrowd the pan when frying to prevent the oil temperature from dropping too much.
- Japanese mayonnaise provides a distinctive flavor; substitute with regular mayo if unavailable, though flavor will vary.
- For extra flavor, sprinkle a pinch of toasted sesame seeds over the mushrooms before serving.
