Description
A healthy fried snack sold at Yansuji stalls, where various mushrooms (king oyster, enoki, fresh shiitake) are battered in sweet potato flour, fried, and seasoned with five-spice and pepper salt.
Restaurants serving Assorted Fried Mushrooms
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Various mushrooms (Enoki
- Shiitake
- etc.)
- Sweet potato flour
- Taiwanese basil
- Five-spice powder
- White pepper
Instructions
- [Authentic Recipe]
- [Mushroom Prep] Prepare stall staple mushrooms. Chunk king oyster (Xingbaogu), halve or leave fresh shiitake (Xianggu) whole, separate enoki (Jinzhengu) into small bunches, and loosen shimeji (Hongxigu).
- [Batter] Since mushrooms have high moisture, don't bare-fry; use a thin batter. Dip in a watery mix of flour, sweet potato flour (Digua Fen), water, and a little salt.
- Drop into 180°C hot oil. Enoki in particular fans out and crisps up like a blooming flower.
- Fry quickly for '1-
- mins' to avoid losing moisture, removing when golden.
- Flash-fry 'Jiucengta (Taiwanese basil)' right before done to transfer aroma.
- Put in a bowl, sprinkle generously with special 'Jiao Yan Fen' (salt, white pepper, five-spice) and chili powder, and toss to coat.
Learn more Spice, substitutes, tips
Key spices
Five-spice and White pepper spiciness
Substitutes at Japanese supermarkets
Japanese tempura flour (watery to make it crispy)
Pairing
Refreshing Tea or Lemon Sour
Trivia
[For Women] The champion of female popularity in night markets, offering meaty umami and volume while giving the 'illusion of zero calories' since it's mushrooms. Fried enoki (Jinzhengu) in particular is addictive with its crispy batter and tooth-catching texture.
Eating tips & etiquette
[Unique Eating] Crunch on the fan-shaped crispy 'enoki' batter like a snack, and savor the mushroom broth bursting 'sizzle' from the thick 'shiitake'!
Allergen
Wheat