Oyster mushroom tempura

Oyster mushroom tempura
  • 30 Dekagram (dkg) oyster mushroom
  • 1 Piece egg
  • 3 Peck salt
  • 3 Peck white pepper
  • 1 Peck garlic flakes
  • 3 Table spoon (tbsp) flour
  • 1 Decilitre (dl) water
  • 3 Decilitre (dl) deep fry oil

season: Whenever

occasion: 4Family

origin: Traditional (National&Religious)



Mushroom tempura is still juicy and tender despite having been battered and fried. You can make great variety of mushroom tempura from saucer-shaped shiitakes, large halved king oyster mushrooms, layered leafy-looking maitakes, funny three-headed hon-shimeji mushrooms, and clumps of stringy enoki mushrooms. Here I used small sized oyster mushrooms. Mix the flour, salt and pepper and slowly add in beaten egg. Start mixing and add water to the flour mixture. Watch out for lumps and mix it till it’s smooth and creamy. Prepare the small sized frying pan and wait for oil to heat up. Dip the oyster mushrooms into the batter and drip it well before putting it into the oil. Fry them to golden goodness and continue the frying process with second dose. Fry at once only 2-3 pieces not to cool down the hot oil. Drain, and serve hot with soy sauce or a nice squeeze of lemon and a side of tempura broth.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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