Ingredients
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Instructions
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Chill the flour, egg, and cold water beforehand. In a bowl, mix the egg and cold water, then add the flour to make the batter. Mix lightly, being careful not to overmix.
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Trim the stems of the shiitake mushrooms so they extend slightly from the caps. Lightly dust the mushrooms with flour (extra, not listed in the ingredients), then dip them into the batter and shake off any excess.
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Heat the oil to 180°C (356°F). Place the mushrooms into the oil with the caps facing upward. Once the surface begins to set, turn them over. When the oil bubbles become larger, remove the mushrooms and drain off excess oil.
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Cut the mushrooms in half lengthwise to release excess steam. Arrange on a plate and serve with salt on the side.
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★Cooking Tips with ANAORI kakugama
When making tempura, ingredients typically release moisture as they cook, causing them to shrink. With kakugama, however, the ingredients are cooked gently with minimal damage, allowing them to puff up from the inside.
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Credit：
Recipe created by Miho Kawakami (@miho.kawakami.5)
