Cook Along with Chef Deniz: Oyster Mushroom Tempura With Yuzu Mayonnaise

August 20, 2020

Cook Along with Chef Deniz: Oyster Mushroom Tempura With Yuzu Mayonnaise

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Tonight, Chef Deniz presented 2 recipes tonight for his Tomato feature live class. Open the other recipes he featured tonight in your browser so you can work across his menu as you watch his archived video.

  • Oyster Mushroom Tempura With Yuzu Mayonnaise
  • BC Morel Risotto With Fresh Romano Beans

This is where the Live Video Program will be posted

Oyster Mushroom Tempura With Yuzu Mayonnaise

Yields: 2 portions.


  • 300gr Oyster Mushrooms, tough stalks removed
  • 75ml mayonnaise
  • 25ml yuzu juice
  • 1 garlic clove, zested
  • 10ml fish sauce, optional
  • 10ml Tajin spice
  • 10ml smoked paprika, or regular
  • 175ml all purpose flour, plus 50ml for dusting
  • 10ml onion powder
  • 10ml celery salt, optional
  • 225ml very cold soda water, or beer
  • 1 egg white


  1. Soak your cleaned oyster mushrooms in salty water for 5 minutes, squeeze dry. Mix 175ml flour, onion powder, celery salt if using, and cold soda water, stir until well mixed. Rest in the freezer for 10 minutes.
  2. In the meantime, mix fish sauce, yuzu juice, garlic clove and adjust seasoning. Heat your oil to 375F. Whip your egg whites to soft peaks, and fold gently into the batter.
  3. Dust the squeezed mushrooms with flour, dip it in batter and carefully fry until golden around 4–5 minutes.
  4. Dust with Tajin spice and smoked paprika, serve.

Prep Time: 25 Minutes

Cook time: 5-15 Minutes

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