Who doesn’t love fresh tempura? Try making this healthier alternative made with Hokto Mushrooms.
Serving size: 4
Ingredients
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