Shimeji Tempura

Taste: Salty and fresh; Cooking method: Fried; Time: Half an hour; Difficulty: Easy.

Steps for cooking Shimeji Tempura

Rinse the Shimeji mushrooms, cut off the bottom, and separate them.

Prepare the tempura flour. If you are not good at making it yourself, you can buy ready-made tempura flour.

Also prepare water, preferably ice water, especially in summer.

Beat the egg and mix well. Gently stir, being careful not to overmix.

There is still some water on the surface of the Shimeji mushrooms. Shake off the excess water and sprinkle some tempura flour on the surface.

Shake off the excess tempura flour.

Dip the Shimeji mushrooms that have been coated with tempura flour into the batter.

Heat the oil in a pan over medium heat until it starts to smoke slightly. The oil temperature should be around 170 degrees Celsius. Fry the Shimeji mushrooms until both sides are golden brown. When putting the Shimeji mushrooms into the oil, use your hand to separate them slightly to make the tempura look more beautiful.

The color should be fried to this point. The surface of the Shimeji mushrooms should be hard and crispy, while the inside should be tender and delicious.

Finished product

Finished product

Finished product