CRISPY ENOKI TEMPURA WITH HERBY AIOLI
Serves 1
Directions
- 1Trim stems from 1 pack enoki mushrooms and separate into smaller, bite-sized clusters, spreading them flat for even coating.
- 2Whisk 1 cup all-purpose flour, 3/4 cup cornstarch, 1 tablespoon garlic powder, 1 teaspoon sugar, and 2 teaspoons kosher salt in a bowl.
- 3Slowly pour in 1 can cold beer while whisking until just combined (batter should be slightly lumpy).
- 4Heat oil to 275°F.
- 5Dip flattened enoki clusters into batter, then place between your index and middle finger and slide off excess batter.
- 6Fry until golden and crispy (2-3 minutes).
- 7Transfer to paper towel-lined plate and season with flakey salt.
- 8To make the garlic herb aioli, whisk 1 large egg yolk, 1/2 teaspoon salt, and 1 tablespoon fresh lemon juice in a bowl.
- 9Slowly drizzle in 3/4 cup olive oil while whisking constantly until thick and emulsified.
- 10Add 3 minced garlic cloves (mashed to a paste with salt), 2 tablespoons finely chopped fresh dill, 1 tablespoon chopped fresh basil, and another squeeze of lemon juice.
- 11Taste and adjust seasoning.
- 12Let sit 15 minutes before serving.
Ingredients
- 1 pack enoki mushrooms
- 1 cup all-purpose flour
- 0.75 cup cornstarch
- 1 tablespoon garlic powder
- 1 teaspoon sugar
- 2 teaspoons kosher salt
- 1 can cold beer
- oil
- flakey salt
- 1 large egg yolk
- 0.5 teaspoon salt
- 1 tablespoon fresh lemon juice
- 0.75 cup olive oil
- 3 minced garlic cloves (mashed to a paste with salt)
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon chopped fresh basil
- lemon juice
Equipment
bowloilpaper towel-lined plate
Tips
- When making the tempura batter, whisk until just combined; the batter should be slightly lumpy.
- For the aioli, let it sit for 15 minutes before serving.
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