Follow these steps for perfect results
Egg
Water
Cornstarch
Salt
Portobello Mushrooms
Sliced
Oil
For Frying
Vegetable or Chicken Stock
Mirin
Soy Sauce
Freshly Grated Ginger
Grated
Whisk egg, water, cornstarch, and salt in a bowl until combined.
Coat sliced portobello mushrooms with the egg mixture.
Heat oil in a pan or deep fryer.
Fry the coated mushrooms for 3-5 minutes on each side until golden brown and crispy.
Place fried mushrooms on a paper towel to drain excess oil.
In a small pot, combine vegetable or chicken stock, mirin, soy sauce, and freshly grated ginger.
Bring the mixture to a low simmer.
Cook for 2-3 minutes, then remove from heat and set aside to cool slightly.
Serve the portobello tempura with the mirin dipping sauce.
Expert advice for the best results
Ensure the oil is hot enough before frying to achieve a crispy texture.
Do not overcrowd the pan when frying.
Serve immediately for the best taste and texture.
Everything you need to know before you start
15 minutes
Dipping sauce can be made ahead.
Arrange tempura on a plate and drizzle with mirin dipping sauce. Garnish with sesame seeds or finely chopped scallions.
Serve as an appetizer or side dish.
Pair with steamed rice or a light salad.
Complements the umami flavors.
Provides a refreshing contrast to the rich tempura.
Discover the story behind this recipe
Tempura is a classic Japanese dish.
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