Portobello Tempura with a Mirin Dipping Sauce

In a bowl, whisk eggs, water, cornstarch, and salt.

Add your mushrooms (or whatever you are using) and coat with the egg mixture. I use my hands—it’s much easier and, although messy, you won’t break up the vegetables and it’s pretty easy to place it directly in the oil to fry.

Fry about 3-5 minutes on each side and lay out on a paper towel.

Note: when my kids who don’t like “green things” are not eating this, I add 2 minced scallions and 3 cloves of minced garlic to the mix.

For the mirin dipping sauce, measure and add all your ingredients to a small pot and bring to a low simmer. Cook for about 2-3 minutes. Take off the heat and set aside until ready to use.