How I Make Maitake Tempura

(I often use a mix of mushrooms, but maitake is my favorite.)

🔥 The Oil
Use rice bran oil (my go-to) or peanut oil—both work well.

Heat the oil to 350°F.

An instant-read thermometer is essential for consistent results.

🧊 The Secret Ingredient: Club Soda
Use club soda—ice cold.

Keep it in the fridge or freezer until you’re ready to mix.

⚖️ The Dry Mix
Use the following ratio:

½ cup white rice flour

¼ cup cornstarch

½ tsp baking powder

Mix well, then slowly stir in the cold club soda.
You’re aiming for a slurry consistency—thick enough to cling to mushrooms but not doughy. Adjust as needed.

🍄 The Mushrooms
Tear maitake (or other mushrooms) into bite-sized pieces.

Once the oil hits 350°F, dip mushrooms into the batter and gently add them to the oil.

⚠️ Don’t Overcrowd the Pan!
Fry in batches to maintain oil temperature and get that light, crispy texture.

⏱️ Cook Time
Fry for about 1–2 minutes, until lightly golden.

Remove with a slotted spoon, and drain on paper towels or a wire rack.

🧂 Finish Strong
While still hot, sprinkle with your favorite spice rub or a pinch of salt.

Enjoy!
Tempura is all about experimenting—have fun with it!