Maitake mushrooms turned in light tempura batter and deep-fried to perfection. Dip them in a soy-ginger dip for a delicious and crunchy snack. I'm crazy about them!
Procedure:
Make the tempura dough:
Mix the wheat flour, ice-cold water and eggs together in a bowl until you get a light and even dough. Make sure the water is cold, as it helps to make the dough crispy during frying.
Prepare the mushrooms:
Divide the Maitake mushrooms into smaller florets or pieces. Make sure the pieces are small enough to be dipped and fried quickly.
Heat the oil:
Pour the oil into a frying pan or saucepan and heat to medium-high heat. Test whether the oil is hot enough by dripping in a little dough — if it sizzles and bubbles immediately, the oil is ready.
Fry the mushrooms:
Dip the mushroom pieces into the tempura batter so that they are well covered. Carefully place them in the hot oil and fry them for 2-3 minutes on each side until crispy and golden.
Let the crispy mushrooms drip off on a paper towel to remove excess oil.
Make soy-ginger dip:
In a small bowl, mix soy sauce, rice vinegar, grated ginger, honey (if desired) and sesame oil. Stir well and taste.
Serving:
Serve the crispy Maitake tempura mushrooms with the soy-ginger dip on the side. Enjoy them hot as a crunchy snack or light appetizer.
Category:
Snacks
Total time:
25 minutes
Nutrition:
200-250 kcal
Persons:
! 2
Ingredients
For the tempura:
200 g Maitake mushrooms, ripped into smaller pieces
