Hokto Mushroom Tempura

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Mushroom Tempura

Who doesn’t love fresh tempura? Try making this healthier alternative made with Hokto Mushrooms. 

Serving size: 4


40g Bunapi
40g Bunashimeji
40g Eryngii (King Trumpet) cut into 1/8 inch pieces lengthwise 
40g Maitake  
2 Cups All- purpose flour, sifted 
2 large eggs
2 cups ice water 
ice cubes for chilling the water
Frying oil, such as canola 


Before you start:

Heat frying oil before making tempura batter. The oil should be 375 °F 

Making the Tempura: 

  1. In a small bowl, sift flour, making sure to remove all clumps. 
  2. in a Medium bowl gently beat 2 eggs until the yolk and egg whites are barely incorporated. 
  3. Add 2 cups ice water to the bowl with the beaten egg, do not mix. 
  4. Next, incorporate the flour into the medium bowl. Making sure not to over mix the batter. 
  5. Coat each respective mushroom in the Tempura batter and fry until the batter is cooked. 

Adapted from: www.hokto-kinoko.co.jp