Portobello Tempura with a Mirin Dipping Sauce Recipe

Name: Portobello Tempura with a Mirin Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Egg; 1/4 cups Water; 6 Tablespoons Cornstarch; 1/2 teaspoons Salt; 2 whole Portobello Mushrooms Sliced; Oil, For Frying; 1 cup Vegetable Or Chicken Stock; 1/4 cups Mirin; 1/4 cups Soy Sauce; 1 teaspoon Freshly Grated Ginger

Servings: persons

1 whole Egg
1/4 cups Water
6 Tablespoons Cornstarch
1/2 teaspoons Salt
2 whole Portobello Mushrooms Sliced
Oil, For Frying
1 cup Vegetable Or Chicken Stock
1/4 cups Mirin
1/4 cups Soy Sauce
1 teaspoon Freshly Grated Ginger

1
In a bowl, whisk eggs, water, cornstarch, and salt.
2
Add your mushrooms (or whatever you are using) and coat with the egg mixture.
3
I use my handsits much easier and, although messy, you wont break up the vegetables and its pretty easy to place it directly in the oil to fry.
4
Fry about 3-5 minutes on each side and lay out on a paper towel.
5
Note: when my kids who dont like green things are not eating this, I add 2 minced scallions and 3 cloves of minced garlic to the mix.
6
For the mirin dipping sauce, measure and add all your ingredients to a small pot and bring to a low simmer.
7
Cook for about 2-3 minutes.
8
Take off the heat and set aside until ready to use.

240

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 whole Egg, 1/4 cups Water, 6 Tablespoons Cornstarch, 1/2 teaspoons Salt, and more.

Yes, Portobello Tempura with a Mirin Dipping Sauce falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Portobello Tempura with a Mirin Dipping Sauce

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