Crispy pan-fried enoki mushrooms are delicious, fun and easy to make! They are coated with a spice blended flour mix, shallow fried in a pan, and served with spicy soy mayo sauce. Enjoy as an appetizer or even as a healthy snack.
This quick and easy appetizer dish is packed full of flavors, and their crunchy texture is just so irresistible. They are pan-fried with minimum oil, making the clean up a breeze. Try this unique, scrumptious dish for your next get together!
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What are enoki mushrooms?
Enoki is a type of mushroom used often in East Asia, especially in Japanese or Chinese cuisine. Their long, thin strands resemble the shape of noodles.
They have a mild, sweet, yet slightly earthy flavor with a chewy texture. These versatile mushrooms are perfect for stir frying, simmering (for hot pot), frying or even a healthy replacement for noodles.
The sauce
This spicy soy mayo sauce in the recipe is very simple with just four ingredients, which are mayonnaise, tamari, sesame oil and Sriracha. It is creamy, subtly spicy, and packed full of umami flavor. Increase or even skip the Sriracha to make it more spicy or mild to make it family friendly!
If in a rush, you can also switch out to any of your favorite pre-made sauces such as Thai sweet chili sauce, teriyaki sauce, or ranch etc. Something on a thicker side goes better with the texture of the mushrooms.
Ingredients for this recipe
- Avocado mayonnaise - or regular mayonnaise
- Tamari soy sauce
- Sesame oil
- Sriracha sauce - or your favorite chili sauce
- Enoki mushrooms
- Tapioca flour (starch) - or potato starch
- Smoked paprika powder
- Garlic powder
- White pepper
- Salt
- Avocado oil - or any neutral tasting oil
For optional toppings:
- Thinly sliced scallions
- Shichimi pepper
How to make crispy pan-fried enoki mushrooms
1. Make the sauce. Combine the mayonnaise, tamari soy sauce, sesame oil, and Sriracha. Set aside.
2. Prepare the enoki. Cut off about 1-inch off at the bottom of the enoki, where you see the dirt attached. With damp paper towels, wipe off any debris left on the stem. Separate into 20 small bundles.
3. Make the flour mix. In a medium bowl, combine the tapioca flour, paprika powder, garlic powder, white pepper and salt together and mix well.
4. Coat. Coat the enoki bundles in the flour mix one by one.
5. Pan-fry. Heat up the avocado oil in a pan. Cook the enoki bundles for about 1 minute per side or until golden brown. Add more oil if necessary.
Once cooked, rest on a cooling rack (recommended) or paper towels to get rid of excess oil. The mushrooms crisp up more as they cool slightly.
8. Serve. Sprinkle shichimi pepper and serve with the spicy mayo sauce.
*See below recipe card for detailed instructions.
Tips
Do not wash the enoki. This will prevent the mushrooms from crisping and also cause splatters during the pan frying process. Gently wipe the surface with damp paper towels.
Make sure to heat up the oil well. Under heated oil will make the mushrooms soggy and greasy. This applies whenever you add more oil as well.
Flatten the bundles a bit as you pan-fry. This helps to cook them fast and evenly.
Frequently asked questions
Drop a pinch of flour into the oil. If it sizzles and spreads immediately, it is hot enough to start pan frying!
Crispy enoki mushrooms are the best when freshly cooked. They develop a softer chewier texture as they sit. To crisp up again, use an oven toaster or air fryer to heat up.
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Recipe
Crispy Pan-fried Enoki Mushrooms
Equipment
- 1 x 10-inch frying pan
Ingredients
For the sauce
- 2 tablespoons avoacdo mayonnaise or regular mayonnaise
- 2 teaspoons tamari soy sauce
- 2 teaspoons sesame oil
- ½ teaspoon Sriracha sauce or more
For the crispy enoki
- 7.05 ounces enoki mushrooms This is one package
- ¼ cup tapioca flour (starch) Or potato starch
- ½ teaspoon smoked paprika powder
- ½ teaspoon garlic powder
- ½ teaspoon white pepper
- ½ teaspoon salt
For pan frying
- ¼ cup avocado oil Or any neutral tasting oil. Add more as needed.
For topping
- Thinly sliced scallions
- Shichimi pepper
Instructions
- Make the sauce by combining the mayonnaise, tamari soy sauce, sesame oil, and Sriracha together. Set aside.
- Cut off about 1-inch off at the bottom of the enoki, where you see the debris attached. With damp paper towels, wipe off any dirt left on the stem. Do not wash the enoki as it will prevent them from crisping. Separate into 20 small bundles.
- In a medium bowl, combine the tapioca flour, paprika powder, garlic powder, white pepper and salt together. Mix well.
- Coat the enoki bundles with the flour mix one by one.
- Heat up the avocado oil in a pan. Cook the enoki bundles for about 1 minute per side or until golden brown. Add more oil if necessary in between the batches.
- Once cooked, rest on a cooling rack (recommended) or paper towels to get rid of excess oil. The mushrooms crisp up more as they cool.
- Sprinkle shichimi pepper and scallions. Serve with the spicy mayo sauce.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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