Mixed Mushroom Tempura

Mixed Mushroom Tempura

There's something irresistible about the crispy crunch of tempura. As simple as it is, if made well, it can really open a meal or accompany a meal beautifully. Why not also tempura some edible flowers for a touch of "good looking' and a dash of colour. 




mushroom tempura

_ Mixed Mushroom Tempura


Serves 4-6


4 cups mixed mushrooms

1 cup edible flowers

½ cup cake flour

½ cup cornflour

1 egg

1 cup sparkling water (ice cold)

¼ cup finely grated daikon (or radish)

½ cup dashi

1 tablespoon mirin


Cut your mushroom into bite-size pieces. Preheat a deep pot filled halfway with oil to 180’c. Mix the flours together. Beat the egg separately and then gently mix into the flours together with the sparkling water. Careful not to mix too much. Dip the mushrooms and flowers lightly into the batter and fry until golden. Mix the dashi and mirin with the finely grated daikon and serve with the mushrooms for dipping.​

June 05.