Portobello Fries with Ponzu Sauce

Recipe courtesy of Executive Chef Edward Brown, The Sea Grill, New York, NY


Yield: 8 servings


8 Portobello mushrooms, stems and gills removed

5 cups Canola oil

2 Large eggs

2 cups All purpose flour, divided

2 cups Club soda

1 teaspoon Coarse salt

Sea salt as needed

Ponzu Sauce

1 teaspoon Soy Sauce

3 tablesoons Ketjap Manis

1 teaspoon Thai Fish Sauce

6 tablespoons Mirin

2 teaspoon Rice-wine Vinegar

2 Ginger, 1/8-inch thick pieces, smashed


1.  Heat oil to 325°F.

2.  Cut mushrooms crosswise into 3/8-inch thick slices. Lightly dust them with 1/4 cup flour; set aside.

3.  In a medium bowl, whisk together remaining flour, club soda, eggs and coarse salt to form a batter.  Dip Portobello slices into batter.  Blanch in hot oil.  Drain on a paper towel-lined baking sheet.  Let cool.

4.  Heat oil to 375°F.  Cooked the blanched fries in hot oil until golden brown and crispy.  Drain on paper towel-lined baking sheet.

5.  Season with sea salt and serve with Ponzu Sauce.

Ponzu Sauce

In a small bowl, combine soy sauce, ketjap manis, Thai fish sauce, mirin, and Rice-wine vinegar.  Add smashed ginger pieces.  Cover and let stand overnight. Strain through a fine sieve. Makes about 2/3 cup.


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