Step 1

Heat the oil in a deep saucepan over medium heat. If you have a thermometer, the oil should be around 350°F (175°C). If you don't have a thermometer, you can test if the oil is hot enough by dipping a chopstick or wooden spoon into the oil. If it bubbles, the oil is hot enough.

Step 2

In a small mixing bowl, whisk together the rice flour, cold sparkling water, salt, and baking soda. At this point, you can add your favorite spices or freshly chopped herbs like cilantro or green onions.

Step 3

Dip mushrooms, one at a time into the batter and slightly shake it off to remove excess batter. Immediately transfer to the saucepan and fry for 3-4 minutes or until golden brown. I recommend frying no more than 3-4 mushrooms at a time.

Step 4

Once golden brown, transfer the mushroom tempura to a plate lined with a kitchen paper towel to remove excess oil. Repeat with the remaining mushrooms and serve immediately with the dipping sauce!

Step 5

In a small bowl, combine the soy sauce, water, maple syrup, lime juice, and chopped chili if using. Taste and adjust saltiness, sweetness, and sourness to your liking.