Enoki Mushroom Balls
3 1/2 ounces Enoki mushrooms
1 sheet nori
1 cup water, for sealing
1 cup tempura batter
1 cup oil, for frying
1. Wash the mushrooms, trim off roots but be careful not to trim so far up that the bunch falls apart. This will make things much easier later. Divide the bunch into smaller bundles, approximately 1/2" in diameter.
2. Cut nori sheet in 1/2, and then cut each half into 1" strips (along the long side to make short strips). Wrap each bundle of enoki mushroom with 2 strips nori, one in each 1/2; leave room between the nori strips. Seal with water.
3. Cut mushroom bundles through the middle, in between the nori strips to make enoki balls. Prepare batter according to package directions.
4. Dip the balls in batter and fry in oil until golden. Turn once. Drain and enjoy them on their own, with simple tempura dipping sauce, or put into stir-fry as a meat substitute.
Source of recipe: Inspired by one of my favorite dishes in the local veg restaurant.