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Enoki Karaage (Deep fried Enoki Mushroom)


100g Enoki - Woody stem removed. Shredded into small bunch.

1 Tablespoon Carwari Mirin

Potato/corn flour for dusting

1 part of Carwari Organic White Dashi & 5 parts of water for Tempura Tsuyu (Dipping Sauce)


1. Make the marinade sauce. Mix White Dashi, Mirin and Yuzu Kosho Green.

2. Pour Extra Vrgin Sesame Oil in a sauce pan and heat.

3. Soak enoki in the sauce. Then dust with potato/corn flour and shake off any excess flour.

4. Deep fry the dusted enoki for 30 seconds, turn and fry further 20-30 seconds. Transfer to a plate lined with paper towel.

5. Place the Enoki Karaage on a serving plate with a lemon wedge. Serve with more Carwari Organic Yuzu Kosho Green. Dip into the Tempura Tsuyu made with Carwari Organic White Dashi & water.

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