EATS: Maitake Mushroom Tempura Recipe
As a Japanese American Chef I often am asked to share my favorite recipes for ramen soup, tempura, or chicken Katsu. Though I was trained in the French Culinary tradition, more and more I have learned and developed my skills and recipes for Asian, and specifically in this case, Japanese cuisine.
Maitake Mushroom Tempura is one of my favorite recipes to share. Tempura Maitake, is an exquisite dish that effortlessly marries tradition with innovation, inviting enthusiasts to partake in a sensory journey like no other. My Maitake tempura recipe, will unveil the secrets behind crafting this delectable Japanese delicacy, renowned for its delicate crispness and tantalizing flavors. From selecting the freshest Maitake mushrooms to mastering the art of preparing the light, airy batter, this recipe encapsulates the essence of Japanese cuisine while offering a delightful twist. Whether shared among friends at a casual gathering or presented as a culinary masterpiece at an elegant dinner party, Tempura Maitake promises to delight palates and create cherished moments of togetherness
Maitake mushrooms--also known as hen of the wood--have a great taste. They have a nutty and earthy flavor and texture. They're also rich in antioxidants, amino acids (I know especially you weight lifters, like me, will love that), and vitamins B and C. Maitake mushrooms are a great dietary addition to your health and wellness. You can substitute maitake for any mushroom that you prefer. The crevices of the Maitake help hold the batter when they go into the oil so I really do prefer them but use what you prefer or what you have on hand.
This tempura recipe is also great because it is vegan, the batter is light and airy, and the maitake mushroom and its flavor are really the star. It's also a simple and easy but impressive dish to serve to guests or to enjoy on your own.
Maitake Mushroom Tempura Recipe
Maitake Mushrooms
1/3 Cup White Rice Flour
1/4 Cup Corn Starch
1/2 quarter of a Teaspoon Baking Powder
1/3 cup of Soda Water (add more as needed)
High Temp Oil (canola, or rice bran)
Maitake Mushroom Tempura Instructions
In a medium mixing bowl add white rice flour, corn starch and baking powder. Whisk
Add soda water and as needed (consistency should be wet and batter thin)
In a deep pot bring oil to boil at 350 degrees
Dip mushrooms individually into the batter until evenly coated
Place battered mushrooms into the oil
Allow to cook until light brown and crispy (1 or 2 minutes)
Remove from oil and place mushrooms on a paper towel lined plate.
Salt
Plate and serve As you can see I serve with some fresh green onions and you can serve with a dipping sauce, aioli with citrus (yuzu) is a great option.
Enjoy! Let me know in the comments below how you like this vegan recipe.
