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Portobello Mushroom Fries With Ponzu Dipping Sauce

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“I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance. From: Ed Brown - Seagrill Restaurant”

Ingredients Nutrition


  1. For the Sauce: Mix the soy sauce, Ketjap Manis, Thai fish sauce, Mirin and rice wine vinegar.
  2. Add the ginger and marinate overnight.
  3. Strain the sauce through a fine chinois or sieve.
  4. For the Fries: Remove the stems and the gills from the bottom of the Portobello mushrooms.
  5. Cut the mushrooms like steak fries.
  6. Lightly dust the mushrooms with 2 tablespoons of flour.
  7. Mix the remaining flour, club soda, eggs and kosher salt to form a batter.
  8. Dip the Portobello fries in this tempura batter.
  9. Blanch the fires in the Canola oil at 325 degrees F.
  10. Drain on a dry towel and let cool.
  11. Heat the oil to 375 degrees F.
  12. Cook the blanched fries in the hot oil until they are golden brown and crispy.
  13. Drain on a dry towel and season with the sea salt.

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