{"id":27085,"date":"2023-12-21T11:10:00","date_gmt":"2023-12-21T03:10:00","guid":{"rendered":"https:\/\/resepmamiku.com\/en\/?p=27085"},"modified":"2026-03-09T20:22:45","modified_gmt":"2026-03-09T12:22:45","slug":"fried-enoki-mushroom-wondernonieskitchen","status":"publish","type":"post","link":"https:\/\/resepmamiku.com\/en\/fried-enoki-mushroom-wondernonieskitchen","title":{"rendered":"Fried Enoki Mushroom"},"content":{"rendered":"<h2>Ingredients<\/h2>\n<p>2 pkt fresh enoki mushroom<br \/>\nneutral flavoured oil (for deep-frying)<br \/>\n1\/2 tsp flaky salt<br \/>\ndipping sauce of choice (I topped some Japanese mayonnaise with homemade shichimi togarashi)<\/p>\n<h2>Batter<\/h2>\n<p>1\/2 AP flour<br \/>\n5 tbsp cornstarch<br \/>\n1\/2 tsp baking powder<br \/>\n1\/2 tsp salt<br \/>\n1\/4 tsp ground white pepper<br \/>\n1\/4 tsp garlic powder<br \/>\n1\/4 tsp onion powder<br \/>\n3\/4 cup cold water<\/p>\n<h2>Steps<\/h2>\n<p>Prepare mushrooms by trimming off the brownish roots &amp; slicing the bundle lengthwise through the base into thin slabs.<br \/>\nIn a wide &amp; flat-bottomed bowl or plate, combine ingredients for the batter &amp; whisk into a smooth slurry, with no bits of flour remaining.<br \/>\nLine a large plate with kitchen towels.<br \/>\nPour oil into a large, high-sided pot placed over medium heat.<br \/>\nWorking with 2 slices of mushroom at a time, dip into the batter to fully coat them &amp; lifting to let any excess batter drip off.<br \/>\nGently drop the mushrooms into the hot oil &amp; deep-fry the mushrooms for about 2 mins or until they are a deep golden colour.<br \/>\nRemove mushrooms from oil &amp; place on kitchen towels to drain excess oil.<br \/>\nWorking in batches, repeat with the remaining mushrooms &amp; serve with dipping sauce of choice after sprinkling with flaky salt.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 2 pkt fresh enoki mushroom neutral flavoured oil (for deep-frying) 1\/2 tsp flaky salt dipping sauce of choice (I topped some Japanese mayonnaise with homemade shichimi togarashi) Batter 1\/2 AP flour 5 tbsp cornstarch 1\/2 tsp baking powder 1\/2 tsp salt 1\/4 tsp ground white pepper 1\/4 tsp garlic powder 1\/4 tsp onion powder<span class=\"more-link\">&hellip;<\/span><\/p>\n","protected":false},"author":7,"featured_media":27086,"comment_status":"open","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","footnotes":""},"categories":[7,83],"tags":[],"class_list":["post-27085","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","category-mushroom"],"acf":[],"_links":{"self":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/27085","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/comments?post=27085"}],"version-history":[{"count":1,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/27085\/revisions"}],"predecessor-version":[{"id":27088,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/posts\/27085\/revisions\/27088"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media\/27086"}],"wp:attachment":[{"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/media?parent=27085"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/categories?post=27085"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/resepmamiku.com\/en\/wp-json\/wp\/v2\/tags?post=27085"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}