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Impossibly crunchy tempura mushrooms in a thin shell dusted with sea salt and wasabi furikake. The combination of the tender and flavorful mushrooms, the crunchy coating, and the salty and slightly spicy seasoning makes for an addictive snack or as a fun appetizer. Most tempura recipes are made with eggs making the traditional dish an unsuitable choice for vegans however, my recipe excludes them.

3 fried clusters of mushrooms sprinkled with furikake flakes on a pastel green plate

What is tempura?

Growing up, I always looked forward to my grandma’s cooking. Her Japanese dishes, in particular, were a favorite of mine. I loved the crispy and savory taste of her tempura, which she made using firm vegetables such as green beans, kabocha squash in addition to shrimp. Looking back, I realize how fortunate I was to have such a skilled cook in my family. Eating my grandma’s food was not only satisfying, but also a joyful experience that brought our family closer together.

Tempura translates to seafood or vegetables dipped in batter and fried in deep fat. It is a Japanese dish that involves coating vegetables or seafood in a light, crispy batter and then frying them until golden brown. The batter used in tempura is typically made from a mixture of flour, water, and eggs. Most tempura recipes are made with eggs making the dish an unsuitable choice for vegans however, my recipe excludes them. If you love crunchy food, check out my Chicken Sandwich with Hot Honey!

Special Ingredients

Which flour is the best for tempura?

Wondra Flour is a type of instant flour that is finely milled and pre-cooked to make it dissolve quickly and easily in liquids. It is made from wheat that has been processed to remove the bran and germ, leaving behind only the starchy endosperm. This process makes Wondra Flour particularly well-suited for use as a thickener in sauces, gravies, and soups, as it quickly dissolves and forms a smooth, lump-free consistency. You may use it by breading and coating mixtures for fried foods, as its fine texture helps to create a crispy, golden crust.

Wondra Flour is often preferred over traditional wheat flour in recipes that require a smooth texture, as it does not clump or form lumps like regular flour can. It is a popular ingredient among professional chefs and home cooks alike for its convenience and consistent results. You will find that it works especially well with mushrooms because it keeps each individual stalk separated even after you submerge it in batter. It’s important to mention that Wondra Flour is not commonly used in Japanese cuisine, so this dish puts a modern twist on traditional tempura.

Which vegetables can I make tempura with?

In general, any type of firm, non-watery vegetable can be used for tempura, as long as it can hold its shape during the frying process. Ultimately, your final choice of vegetables used for tempura will depend on personal taste and availability. You may use many different types of vegetables but some popular choices include:

Root vegetables: Vegetables like sweet potatoes, carrots, and onions are often used in tempura due to their sturdy texture and sweet flavor.
Leafy greens: Vegetables like spinach and shiso (perilla) leaves can also be used for tempura, as they cook quickly and add a fresh, herbaceous flavor to the dish.
Mushrooms: Different types of mushrooms, such as shiitake, enoki, or oyster mushrooms, can be used for tempura, as they have a delicate texture that pairs well with the crispy batter.
Squash and eggplant: Vegetables like zucchini and eggplant are often used for tempura, as they have a mild flavor that complements the batter well.
Peppers: Bell peppers, jalapeños, and other types of peppers can also be used for tempura, adding a spicy kick to the dish.

What type of mushrooms are best for tempura?

Shimeji, Maitake, and Italian brown oyster mushrooms are all different types of edible mushrooms that vary in appearance, flavor, and texture. While all three of these mushrooms are edible and flavorful, they differ in appearance, taste, and culinary use. Shimeji mushrooms are delicate and nutty, Maitake mushrooms are firm and meaty with an earthy flavor, and Italian brown oyster mushrooms are mild and nutty with a delicate texture. These differences make each mushroom type suitable for different culinary applications and personal preferences.

Shimeji mushrooms are small, slender mushrooms with a delicate texture and a slightly nutty flavor. They are typically found in clusters and are commonly used in Japanese cuisine, particularly in soups, stir-fries, and noodle dishes.
Maitake mushrooms, also known as “hen of the woods” mushrooms, are large and frilly in appearance, with a firm texture and a meaty, earthy flavor. They are often used in Japanese cuisine, where they are prized for their health benefits and versatility in dishes ranging from soups to stews and sautés.
Italian brown oyster mushrooms, as the name suggests, are a variety of oyster mushroom with a dark brown color and a mild, nutty flavor. They have a delicate texture and are often used in Italian cuisine, particularly in pasta dishes and sauces.