Mushroom Tempura with Wasabi Mayo

Ingredients

• 1 egg
• 1/2 cup all purpose flour
• 1 cup cold soda water
• 1 ice cube
• 500g assorted mushrooms - shiitake, king oyster, mini king oyster, enoki
• 4 shiso leaves
• 3/4 cup vegan dashi (or mushroom stock)
• 3 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp Japanese mayo
• 2 tsp S&B wasabi paste
• 2 tsp lime juice
• 1 tbsp aonori
• 1/2 tbsp salt
• 2 cups vegetable oil (for frying)

Method

1. Mix the egg, flour and soda water until combined with no lumps. Sit in the fridge until ready to deep fry.
2. Prepare the mushrooms and shiso leaves by gently cleaning off any dirt. For the shiitake, slice the centre with your knife on an angle to create star cuts. Cut the enoki into smaller bunches. Finally, cut the king oyster mushrooms in half and score the flat side.
3. For the vegan tentsuyu, stir together the soy sauce, vegan dashi and mirin until combined. Place in the fridge.
4. Mix S&B wasabi paste, Japanese mayo and lime juice to create a wasabi mayo. Refrigerate until ready to serve.
5. Stir together aonori and salt to create your aonori dusting salt. Set aside.
6. Heat 2 cups of oil (depending on your wok size - it should be deep enough that the mushrooms will be suspended and not touch the bottom of the wok while frying). Once the temperature is around 180c, you are ready to fry.
7. Remove the tempura batter from the fridge and add one ice cube to keep it cold as you fry. In batches, dip your mushrooms/shiso into the batter and then place gently into the oil. Cook each batch for 3-4 minutes, or until golden and cooked through.
8. To plate, add your wasabi mayo, vegan tentsuyu, tempura and finish off with some aonori salt. Enjoy!

Product used in recipe

• S&B - Japanese Wasabi Tube Paste