If you’ve never deep-fried enoki mushrooms before, let this be your sign to try it – because these Deep-Fried Spicy Enoki Mushrooms seriously taste like chicken. And that’s coming from someone who isn’t vegan or vegetarian.
There’s something about the way enoki mushrooms crisp up in hot oil – their delicate strands become light, crunchy, and meaty in texture. I wish I had filmed my husband’s reaction to trying these because he was not expecting it to taste like fried chicken. His immediate response was, “How did you do that?!”
The batter is where the magic happens. A touch of gochugaru, Korean chili flakes, gives the mushrooms a subtle kick. It’s not overly spicy- just enough heat to keep things interesting. Feel free to omit it if you have no spice tolerance!
Once these are golden and crispy, a finishing sprinkle of flaky sea salt takes it to the next level, giving you the satisfying crunch with saltiness.
These are perfect as a shareable appetizer, a fun side dish, or honestly just a salty late-night snack. They’re best enjoyed fresh out of the fryer while they’re still hot and shatteringly crisp!
What are Enoki Mushrooms?
Enoki mushrooms, or “enokitake” (榎茸) in Japanese, are a type of mushroom prized for their tender, slightly chewy texture and mild flavor. They’re incredibly versatile and can be used in a variety of ways: soups and stews, stir-fries, noodle dishes, and more. You can usually find enoki mushrooms at:
- Asian grocery stores: This where I almost always purchase them. They’re most reliably stocked here.
- Large supermarkets: Many larger chains like Whole Foods or H Mart carry them, especially in the refrigerated produce section.
- Farmers markets or specialty produce stores: Depending on your area, some local growers may sell enoki.
They’re usually sold in small plastic-wrapped bundles and should be firm, white, and not slimy when fresh.
Other Dishes That Use Enoki Mushrooms
- Rabokki (ramen + tteokbokki): Pictured – often topped with enoki for extra texture and visual appeal in the spicy, saucy mix.
- Nabe (Japanese hot pot): Enoki mushrooms are a classic addition for their ability to soak up broth flavors.
- Bibimbap: Occasionally used as one of the sautéed vegetable toppings.
- Sundubu-jjigae (Korean soft tofu stew): Enoki mushrooms add a light, stringy texture that contrasts with the creamy tofu.
- Miso soup: Enoki can be added for a light, earthy element.
What is Tapioca Starch?
Tapioca starch (also known as tapioca flour) is a gluten-free starch extracted from the root of the cassava plant. It’s a fine, white powder that’s incredibly versatile in both savory and sweet cooking. It looks very similar to cornstarch!
You’ll find it used widely in many Asian cuisines, especially for frying or thickening sauces. What makes tapioca starch special is its unique ability to create a light, crispy texture. That’s why it’s often used in batters for deep-fried foods like tempura, popcorn chicken, or these spicy deep-fried enoki mushrooms.
Compared to other starches like cornstarch or potato starch, tapioca starch has a slightly more elastic, chewy quality when cooked. It’s also great for thickening sauces or soups without turning them cloudy.
Deep-Fried Spicy Enoki Mushrooms
- Total Time: 28 minutes
Description
Deep-fried spicy enoki mushrooms, seasoned with gochugaru, are a crunchy and fiery snack, combining the delicate texture of enoki mushrooms with the bold, spicy kick of Korean chili flakes.
Ingredients
- 150 g enoki mushrooms (~1-2 bundles)
- 3/4 cup all-purpose flour
- 1/3 cup tapioca starch (substitute cornstarch)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon gochugaru (adjust according to your spice preference)
- 1 cup water
- Garnish: Flakey sea salt (substitute regular salt)
Dipping Sauce Options:
Instructions
- Trim the roots off the enoki mushrooms and separate them into small clusters (about 1/2 inch wide).
- In a bowl, mix the flour, cornstarch, salt, pepper, garlic powder, gochugaru, and water.
- Using tongs, dip each of the mushroom clusters into the batter, ensuring they are well-coated.
- Heat oil in a deep fryer or a large pot to 350°F (175°C). Make sure the oil is at least 2 inches high to properly fry the mushrooms evenly.
- Carefully place the battered mushrooms into the hot oil. When I drop them in, I like to use my tongs to separate the tops of the mushrooms to give them a more defined “mushroom” look. This is optional, of course.
- Fry until golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.
- Serve hot with a dipping sauce of your choice.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
I CAN’T BELIEVE THIS ACTUALLY TASTES LIKE CHICKEN
It’s pretty wild! Thanks for sharing, Micah!
I don’t normally eat mushrooms but this recipe was so yummy!! I’m going to try the batter for normal chicken now…
Oh that is great to hear! Let me know how it goes with the chicken 🙂
I served them with a soy-sesame dip and they disappeared fast.
Yum! That sounds delicious! 🙂