Skip Nav

Maitake Mushroom Tempura

Maitake Mushroom Tempura

From From chef Shigefumi Tachibe, Chaya


Don't overmix the tempura batter, and be sure to mix it just before frying; preparing this ahead of time will result in a heavy batter.


  1. Vegetable oil, for frying
    1 cup flour
    1 egg
    Pinch of salt
    3 cups very cold water
    1/4 bunch maitake (hen of the woods) mushrooms, separated into bite-sized pieces


  1. In a large saucepan, heat about 4 inches of oil on medium heat, or until a frying thermometer reads 325ºF.
  2. In a medium mixing bowl, combine flour, egg, salt, and cold water; lightly dip maitake mushroom pieces into batter.
  3. Transfer mushrooms into batter, working in batches and turning occasionally, until mushrooms are golden, about 1-2 minutes.
  4. Transfer to paper towels to drain. Serve immediately.

Makes 1 serving.

Latest Recipes, Menus, Food & Wine