Mushroom Tempura With Ponzu Dipping Sauce
For the Ponzu Sauce:
1/2 cup fresh lime or lemon juice, or a combination.
2 tablespoons rice vinegar
1/3 cup Shoyu
2 tablespoons rice wine vinegar
2 tablespoons maple syrup
1/2 teaspoon fish sauce (or to taste)
For the batter:
2 cups rice flour
1 egg yolk
2 cups club soda, chilled
Oil for frying
1 pound large mushrooms, (Portabello, Matsutake, etc.) in 1/4 inch slices
1 cup corn starch
Whisk the Ponzu sauce and tempura mixtures in seperate bowls. Add a couple of inches of oil to a deep sauce pan or Dutch oven and heat to 375 degrees.
Dust the mushrooms with the cornstarch shaking off any excess. Dredge them in the batter and fry them until golden brown, about 3 minutes. With a slotted spoon transfer them to a paper-lined rack to drain. Sprinkle lightly with salt and serve warm with the dipping sauce.