Ingredients

• 5 cups canola oil
• 8 portobello mushrooms, stems and gills removed
• 1 3/4 cups all-purpose flour, plus more for dredging
• 2 cups club soda
• 2 large eggs
• 1 teaspoon coarse salt
• Sea salt
• Ponzu Sauce, recipe follows

Instructions

1. Heat oil to 325 degrees F.
2. Cut mushrooms crosswise into 3/8-inch thick slices. Lightly dust them with 2 tablespoons flour; set aside. In a medium bowl, whisk together flour, club soda, eggs, and coarse salt to form a batter.
3. Dip portobello fries into batter. Blanch fries in hot oil. Drain on a paper towel-lined baking sheet. Let cool. Heat oil to 375 degrees F. Cook the blanched fries in hot oil until golden brown and crispy. Drain on a paper towel-lined baking sheet. Season with sea salt, and serve with ponzu sauce.
4. Ponzu Sauce:
5. 1 teaspoon soy sauce
6. 3 tablespoons ketjap manis
7. 1 teaspoon Thai fish sauce
8. 6 tablespoons mirin
9. 2 teaspoons rice wine vinegar
10. 2 (1/8-inch) thick slice ginger, smashed
11. In a small bowl, combine soy sauce, ketjap manis, fish sauce, mirin, and rice wine vinegar. Add ginger. Cover, and let stand overnight, refrigerated. Strain through a fine sieve.
12. Yield: about 2/3 cup