Korean Fried Enoki Sando with Glaze and Slaw by Tanerxaydin

Ingredients

• 200g enoki mushrooms
• 1 cup all-purpose flour
• 1/2 tsp paprika powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dashi powder (or vegetable broth powder)
• 1/2 tsp salt (for batter)
• 1 cup cold water
• 1 egg
• 2 cup vegetable oil, for frying
• 3 tbsp gochujang (korean red pepper paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or sugar
• 1 tsp sesame oil
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1 cup shredded white cabbage
• 2 tbsp japanese mayo (kewpie)
• zest and juice of 1 lime
• 1/4 tsp salt (for slaw)
• 1/8 tsp black pepper (for slaw)
• 4 slices brioche bread
• 1 tbsp butter, for toasting
• 4 fresh lettuce leaves
• 1 tbsp dijon mustard

Instructions

1. Trim the ends of the enoki mushrooms and cut them into smaller portions if necessary. In a bowl, mix the flour, paprika powder, garlic powder, onion powder, dashi powder, and 1/2 tsp salt. Whisk in the cold water and egg to make a thick, smooth batter
2. Dip the enoki mushrooms into the batter to coat them evenly. Heat vegetable oil in a deep pan over medium-high heat (around 350°F/175°C). Fry the mushrooms in batches for 2-3 minutes or until golden and crispy. Remove them with a slotted spoon and let them drain on a paper towel.
3. For the Korean BBQ glaze, combine gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and ginger in a small pot. Bring to a simmer over medium heat and cook for 3-4 minutes, until it slightly thickens. Remove from heat and set aside.
4. For the slaw, combine the shredded cabbage with Japanese mayo, lime zest, and lime juice. Season with 1/4 tsp salt and 1/8 tsp black pepper to taste and mix well
5. Butter the brioche slices and toast them in a pan over medium heat for 2-3 minutes per side until golden and crispy.
6. To assemble the sando, spread Dijon mustard on one slice of toasted brioche. Add a layer of fresh lettuce, followed by a generous amount of lime slaw. Place the crispy fried enoki mushrooms on top and drizzle with the Korean BBQ glaze. Top with the second slice of toasted brioche and cut the sandwich in half.