Portobello Mushroom Fries With Ponzu Dipping Sauce

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 portabella mushrooms
• 2 cups all-purpose flour
• 2 cups club soda
• 2 large eggs
• 1 teaspoon kosher salt
• 5 cups canola oil
• sea salt
• 1/2 teaspoon soy sauce
• 1 1/2 tablespoons ketjap manis
• 1/2 teaspoon thai fish sauce
• 3 tablespoons mirin
• 1 teaspoon rice wine vinegar
• 1 slice fresh ginger, smashed

Recipe

• 1 for the sauce: mix the soy sauce, ketjap manis, thai fish sauce, mirin and rice wine vinegar.
• 2 add the ginger and marinate overnight.
• 3 strain the sauce through a fine chinois or sieve.
• 4 for the fries: remove the stems and the gills from the bottom of the portobello mushrooms.
• 5 cut the mushrooms like steak fries.
• 6 lightly dust the mushrooms with 2 tablespoons of flour.
• 7 mix the remaining flour, club soda, eggs and kosher salt to form a batter.
• 8 dip the portobello fries in this tempura batter.
• 9 blanch the fires in the canola oil at 325 degrees f.
• 10 drain on a dry towel and let cool.
• 11 heat the oil to 375 degrees f.
• 12 cook the blanched fries in the hot oil until they are golden brown and crispy.
• 13 drain on a dry towel and season with the sea salt.