Portobello Tempura with a Mirin Dipping Sauce

• 1 whole Egg
• 1/4 cups Water
• 6 Tablespoons Cornstarch
• 1/2 teaspoons Salt
• 2 whole Portobello Mushrooms Sliced
• Oil, For Frying
• 1 cup Vegetable Or Chicken Stock
• 1/4 cups Mirin
• 1/4 cups Soy Sauce
• 1 teaspoon Freshly Grated Ginger

1. In a bowl, whisk eggs, water, cornstarch, and salt.
2. Add your mushrooms (or whatever you are using) and coat with the egg mixture.
3. I use my handsits much easier and, although messy, you wont break up the vegetables and its pretty easy to place it directly in the oil to fry.
4. Fry about 3-5 minutes on each side and lay out on a paper towel.
5. Note: when my kids who dont like green things are not eating this, I add 2 minced scallions and 3 cloves of minced garlic to the mix.
6. For the mirin dipping sauce, measure and add all your ingredients to a small pot and bring to a low simmer.
7. Cook for about 2-3 minutes.
8. Take off the heat and set aside until ready to use.

egg, water, cornstarch, salt, mushrooms, vegetable or chicken, mirin, soy sauce, freshly grated ginger

Taken from tastykitchen.com/recipes/appetizers-and-snacks/portobello-tempura-with-a-mirin-dipping-sauce/ (may not work)