VIVE Cooking School

Tempura Mushroom


10 Min

10 Min


def: TEMPURA – a Japanese dish of fish, shellfish or vegetables fried in batter.



  • 1/2 cup plain flour
  • 1/2 cup corn flour
  • Pinch bicarbonate of soda
  • 1 cup iced cold water or soda water
  • 1 egg, lightly whisked
  • 1/4 cup crushed ice
  • Vegetable oil, for deep drying
  • 8 flat mushrooms, sliced
  • Aioli or ponzu sauce to serve


Step 1

Sift together flour and bicarbonate soda. Add egg and water and whisk until well blended. Be careful not to overmix as it may stress the gluten resulting in a chewy tempura.

Step 2

Stir in crushed ice and set aside.

Step 3

Prepare deep fryer at 180 degrees or cast iron pot at medium heat.

Step 4

Once the fryer is hot, add the sliced mushrooms to the batter and deep fry for 30-45 seconds until golden brown. Work in batches, do not overcrowd.

Step 5

Drain mushrooms on absorbent paper and serve immediately with your favourite dipping sauce.


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