Crispy Pan-Fried Enoki Mushrooms (Fried-Chicken Style)

 

Ingredients (serves 2)

Enoki mushrooms: 1 pack

[A] Soy sauce: 1 tbsp

[A] Milk: 1 tbsp

[A] Grated garlic: 1 tsp

[A] Chicken bouillon powder (granulated): 1/2 tsp

[A] Black pepper: to taste

[B] Potato starch (katakuriko): 4 tbsp

[B] All-purpose flour (cake flour/hakurikiko): 2 tbsp

Salad oil (vegetable oil): 4–5 tbsp

Instructions

① Trim off the root ends of the enoki mushrooms, divide them into 6–8 large clusters, and place them in a bowl. Add the ingredients in [A] and coat the mushrooms thoroughly, then dust them well with the ingredients in [B].

② Heat the salad oil in a frying pan over high heat. Arrange the enoki clusters in the pan, ensuring they do not overlap. Let them cook undisturbed for 2–3 minutes until golden brown, then flip them over. Continue to pan-fry for another 2–3 minutes until the enoki mushrooms are cooked through and the coating is crispy. Ready to serve!