With a mild, almost fruity mushroom flavor and crisp-tender texture, enoki mushrooms fry beautifully. Soaking the mushrooms in fresh citrus juice carries flavor throughout each bloom.

July 2019


Read the full recipe after the video.

Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Place saffron threads in a small skillet; cook over medium, undisturbed, until toasted, about 1 minute. Remove from heat; crumble into a small bowl. Set aside.

  • Fold an 8-inch-square piece of cheesecloth into quarters to make a 4-layer, 4-inch square. Using a Microplane grater, grate ginger over center of cheesecloth square. Gather edges of cheesecloth together, and squeeze ginger over a small bowl to equal 2 tablespoons ginger juice. Discard solids. Repeat process with turmeric root.

  • Place egg yolks in a food processor. With food processor running, add lemon juice, crumbled saffron, ginger juice, turmeric juice, and 1/2 teaspoon salt; slowly stream in neutral oil until mixture is smooth and combined, 8 to 10 minutes. Transfer aioli to a small bowl.

  • Pour canola oil into a Dutch oven to a depth of 3 inches; heat over high to 350°F.

  • Meanwhile, stir together togarashi and smoked paprika in a small bowl; set aside.

  • Stir together sour orange juice and 21/2 teaspoons salt in a large bowl. Add mushroom pieces, gently pressing to submerge. Let soak 2 to 3 minutes. Drain well, and discard orange juice mixture.

  • Place cornstarch in a bowl. Place 2 of the mushroom pieces in cornstarch; toss to coat. Using a spider, transfer mushrooms to hot oil in Dutch oven. Fry until golden brown, about 5 minutes, turning once halfway through cook time. Transfer fried mushrooms to a plate lined with paper towels. Repeat process with remaining 2 mushroom pieces. Sprinkle mushrooms evenly with remaining 1/2 teaspoon salt. 

  • To serve, spread 2 tablespoons aioli on each of 4 plates; spoon remaining aioli into a small bowl. Top plates evenly with mushrooms; sprinkle with chives and togarashi-paprika mixture. Serve with aioli in bowl.

Make Ahead

The aioli may be made up to 2 days ahead. Cover and chill until ready to serve.


If sour oranges are unavailable, a mixture of 1 cup fresh orange juice and 1/2 cup fresh lime juice may be substituted.