Enoki Mushroom Tempura Musubi with Yuzu Sauce

Prep:

1. Wash and cook rice.
2. Cut nori sheets in half. Set aside.
3. Wash enoki. Cut base of enoki off. Slice/cut into even rectangles (not too thin or it’ll be harder to batter and fry). Set aside.
4. Mix 1:1 ratio of tempura flour and water (if you don’t have tempura flour mix together half all-purpose flour & half corn starch). Mix in paprika & garlic powder. Batter should be thick’ish but runny. Set aside.
5. Mix yuzu sauce ingredients above starting with kewpie mayo then add a teaspoon of soy sauce and yuzu (taste to your liking but don’t go to crazy on the yuzu extract!). Set aside.

Cook:

1. Heat oil in a narrow pot (to use less oil) to 330F on high (or use batter dipped chopstick or spoon to see bubbling). Once at 330F lower heat to medium high. Dip enoki into batter and let it drip the excess. Carefully lower battered enoki into hot oil while waving it to ‘fan’ out the mushrooms, then fully drop in oil. Let cook 'til golden brown and use tongs/strainer to fish it out. Leave on wired rack or paper towel & plate.

Assemble Musubi:

1. Layer rice then furikake into musubi mold and press down into mold. Push through to create musubi rice shape.
2. Drizzle yuzu sauce.
3. Top with tempura enoki (you may use more than one enoki if they are too thin).
4. Drizzle more yuzu sauce.
5. Carefully wrap with nori.
6. Enjoy!