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Add a photoServings: 6
Ingredients
- 5 c. canola oil
- 8 x portobello mushrooms
- 1Â 3/4 c. all-purpose flour plus more
- 2 c. club soda
- 2 lrg Large eggs
- 1 tsp coarse salt
- Â Â Sea salt to taste
- 1 tsp soy sauce
- 3 Tbsp. ketjap manis see * Note
- 1 tsp Thai fish sauce
- 6 Tbsp. mirin
- 2 tsp rice-wine vinegar
- 2 slc ginger, 1/8" thick smashed
Directions
- * Note: Ketjap manis is a sweet mild soy sauce.
- For the Ponzu Sauce: In a small bowl, combine soy sauce, ketjap manis, fish sauce, mirin, and rice-wine vinegar. Add in ginger. Cover, and let stand overnight. Strain through a fine sieve. (
- Makes about 2/3 c.)
- Heat oil to 325 degrees. Remove stems and gills from mushrooms. Cut mushrooms crosswise into 3/8-inch thick slices. Lightly dust them with 2 Tbsp. flour; set aside. In a medium bowl, whisk together flour, club soda, Large eggs, and coarse salt to create a batter.
- Dip portobello fries into batter. Blanch fries in warm oil. Drain on a paper towel-lined baking sheet. Let cold. Heat oil to 375 degrees. Cook the blanched fries in warm oil till golden and crispy. Drain on a paper towel-lined baking sheet. Season with sea salt, and serve with ponzu sauce.
- This recipe yields 6 servings.
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