It's almost autumn in Japan, the season for mushrooms. Today we'll use a variety of mushrooms to create a delicious snack.

Ingredients (for 4 servings):

  • 8 portobello mushrooms

  • 2 eringi mushrooms
  • 1 pack maitake mushrooms
  • 50g tempura batter mix
  • 1 tablespoon parmesan cheese
  • 1 teaspoon basil
  • 60ml carbonated water
  • rock salt to taste

Preparations:

  • Clean any dirt from mushrooms

    ※ It's recommended to gently remove dirt from mushrooms by wiping them with a paper towel.
  • Remove the hard end of the eringi mushroom, cut them in half, then pull apart into bite-size pieces.
  • Remove the hard end of the maitake mushroom and separate into small bunches.
  • Add tempura batter mix, parmesan cheese, and basil into bowl. Add carbonated water and stir.
    ※ Use a whisk to quickly mix the batter ingredients together before frying.
  • Prepare oil for frying.

Instructions:

  1. Dip the various mushrooms into the batter and fry (170℃/338°F for approximately 1 minute).

  2. Remove and drain excess oil.
  3. Sprinkle rock salt over the fritters to taste.

Bon appetit!

Looks delicious right? This recipe is provided by the leading Japanese cookery school, ABC Cooking Studio.
Please have a go at making it yourself!

ABC Cooking Studio (English Classes)

Click here or scan the QR code to learn more!


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