Tempura Mushrooms (茸の天ぷら)

With three kinds of mushrooms (shiitake, enoki, and Mitake), this tempura mushrooms recipe uses a batter made with just cold water and flour (making it vegan-friendly as well). The secret to making the batter light and crispy is all in the technique, and I'm going to show you all my secrets for making the best homemade tempura, just like the best restaurants in Japan.

TEMPURA MUSHROOMS RECIPE ▶ https://norecipes.com/tempura-mushrooms/

AGEDASHI TOFU RECIPE (for sauce) ▶ https://youtu.be/asK0R4xnZHY

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TEMPURA MUSHROOMS POST & RECIPE ▶

INDEX:
0:00 Intro
0:31 History of Tempura
1:07 Ingredients
2:00 Prepare the ingredients
4:53 How to make Tempura Batter
5:39 How to fry leaves
6:08 How to Tempura green beans
7:07 How to Tempura Shiitake
8:09 How to Tempura Enoki
9:39 How to Tempura Maitake
10:06 How to plate Tempura
10:34 Finished Dish

INGREDIENTS:
250 grams mushrooms (such as shiitake, enoki, or maitake)
100 grams green beans
Basil leaves
Vegetable oil for frying
2/3 cup water (very cold)
90 grams cake flour (plus more for dusting)

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