Oyster Mushroom Tempura
Recipe By: Yuka Mikayama
1 tsp salt
1 tsp Spiral Sansho Furikake
In a small bowl mix together flour, furikake and water. Stir well until the mixture is smooth. In a small pan, heat up the coconut oil to 170 degrees. (try putting one drop of tempura batter into the oil, if the tempura batter sinks the bottom of the frying pan, the temperature is too low).
Coat the oyster mushrooms in batter and deep fry at 180C for 1-2 minutes until golden brown.
In a small plate mix with salt and sansho furikake.
Serve tempura with lemon and salt.