Step 1

Remove enoki mushrooms from packaging and cut off about 1-inch off the bottom connected to the dirt. Discard the dirt section.

Step 2

Brush off any bits of dirt with a damp paper towel, brush, or your fingertips. Do not wash the mushrooms in water.

Step 3

Carefully separate the enoki mushrooms into small bunches and set them aside. If possible, leave the small bunches attached on the bottom, but don't worry if they separate.

Step 4

In a dish or bowl, combine the tapioca starch, salt, onion powder, white pepper, garlic powder, and paprika and whisk together.

Step 5

Add a few bunches of enoki mushrooms to the tapioca starch mixture and gently toss to fully coat. Shake off the excess and set mushrooms aside on a plate or pan and continue with the remaining mushrooms.

Step 6

Heat a large skillet over medium-high heat. Add approximate 2 tablespoons of oil and swirl to coat.

Step 7

Add the enoki mushroom bunches, a few at a time, to the skillet, sliding them around in the oil. Do not overcrowd. If the enoki mushrooms are loose and separated, bunch some together into a small bundle and lay them in the pan. They will stick together as they cook.

Step 8

Fry the mushrooms for approximately 2 minutes, until golden brown on the bottom. Flip them over. Add more oil to the pan, if necessary.

Step 9

Once mushrooms are golden brown on both sides, transfer them to a rack over paper towels or in a pan. Sprinkle coarse salt over the mushrooms while they are still hot, if desired. Continue frying the remaining mushroom bundles, adding oil to the pan as you go.

Step 10

Transfer the mushrooms to a dish and garnish with chopped green onions, sliced chili peppers, and sesame seeds, if desired. Eat them as they are, wrapped in lettuce leaves, or dip them in a Thai chili sauce.