salt and pepper "squid"

this vegetarian version was inspired by an enoki bouqet i saw (and purchased) at whole foods.  i should point out that i never once ate the real deal before i became a vegetarian.

ingredients:

1 enoki bouquet
inari skins
cold seltzer
flour
salt & pepper
oil
1 lime

step one:  prep work



i bought a package of inari skins at m2m on 3rd ave in mahattan.  to prep the squid rings, i sliced the inari and opened them into rings.



then i rinsed the enoki bouqet and copped it into 6 long peices, trying to keep the bottom intact so the "tentacles would stay together.

the inari is already seasoned, but the enoki is not.  so i sprinkled the mushrooms with salt and pepper.

step 2:  the tempura batter

tempura batter is insanely easy to make. 
in a large bowl, combine flour with cold seltzer until you get a light pancake batter consitency.  that's it.

step 3:  fry 'em up



drop the inari rings into the batter and coat them well.  carefully place the inari into heated vegetable oil.  fry until golden, then remove to a paper towel to drain.  immediately out of the oil, sprinkle with salt and pepper.



do the same with the enoki mushrooms.  make an effort to spread the batter throughout the "tentacles" before frying.  they will spread nicely in the oil.  the goal is to get a crispy outside with a juicy inside.  when you drain them, sprinkle with salt and pepper as well.

for garnish, i battered and fried up a few sage leaves as well.

step 4:  the plating

arrange a few rings on one side, and mushrooms on the other side.  garnish with a fried sage leaf and a wedge of lime.  the lime matches really well with the mushrooms.  enjoy!