Comments on: “East Meets East” with Crisp-Fried Mushrooms

By: Diana

Diana — Sun, 28 Feb 2010 08:17:43 +0000

Oh my god I love the look of these. Never thought of frying enoki mushrooms before, but it makes sense…the skinniness makes for more crunchy surface area. Mmm…

By: Nastassia(LetMeEatCake)

Nastassia(LetMeEatCake) — Sat, 06 Feb 2010 05:30:52 +0000

What a fantastic dish! I have never had fried mushrooms before, but this post had me drooling! I want some! Good luck with Battle Mushroom working on my post still stay tuned =)

By: Kian

Kian — Wed, 03 Feb 2010 15:55:31 +0000

Ryan, you caught me with my spelling mistake! Thanks for correcting me. I’ll update the post.

By: Cajun Chef Ryan

Cajun Chef Ryan — Wed, 03 Feb 2010 15:30:45 +0000

The title is great, and the recipe even better. I have seen these mushrooms spelled “Enoki”, so inoki is new to me, but hey, I’ve never been one to get caught up on semantics. Wonderful preparation here.

CCR
=:~)

By: TasteHongKong

TasteHongKong — Wed, 03 Feb 2010 05:14:14 +0000

No doubt a nice recipe again. I must say this is a great reference for making any type of foods in salt and pepper crisp-frying. To me, another tip is not to over-mix the batter but gently incorporate the flour, just to share.

By: The Hungry Mouse

The Hungry Mouse — Tue, 02 Feb 2010 21:15:56 +0000

These look so good! Definitely going to try cake flour next time I make tempura. What a great tip!

Thanks so much,
Jessie