Enoki Mushroom Tempura
Enoki Mushroom Tempura is a popular Japanese dish where clusters of delicate enoki mushrooms are coated in a light, crispy batter and deep-fried until golden. The key ingredients are fresh enoki mushrooms, a tempura batter typically made from flour, egg, and ice water, and a neutral oil for frying. It's a classic appetizer or side dish in Japanese cuisine.
🍽️ Nutrition at a glance
This dish is moderately high in carbohydrates and fat due to the tempura batter and frying oil, while providing a good source of dietary fiber, B vitamins, and minerals like potassium from the mushrooms. A typical serving of 4-5 fried clusters contains roughly 250-350 calories.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 3 g |
| Carbs | 18 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sugar | 1.5 g |
| Sodium | 250 mg |
| Potassium | 350 mg |
| Phosphorus | 60 mg |
| Selenium | 8 µg |
| Copper | 0.2 mg |
| Niacin (B3) | 3.5 mg |
| Riboflavin (B2) | 0.2 mg |
| Vitamin D | 1 µg |
| Iron | 1.0 mg |
Per 1 cup (100 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it showcases the Japanese principle of 'shun' (eating seasonally) and the art of achieving a perfectly light, non-greasy fry. Nutritionally, the frying method helps retain the mushrooms' nutrients while the enoki themselves are known for being low in calories and high in antioxidants before cooking.
