Maitake Tempura Soba
Maitake Mushroom Tempura with Soba Noodle Soup (Easy Japanese Recipe)
If you're planning a trip to Japan, you may have heard of Izumo City in Shimane Prefecture, one of the best places to enjoy soba noodles. During my visit to Izumo Shrine, I ordered the region's famous three-tiered soba bowls, each served with a different topping.
The very first bowl came with a generous serving of crispy maitake mushroom tempura, and I instantly fell in love.
Until then, I had only enjoyed maitake mushrooms in hot pots and stir-fries. I never imagined they could become so light, crispy, and flavorful when fried as tempura. Paired with refreshing soba noodles, it quickly became one of my favorite Japanese meals.
After returning home, I recreated this simple recipe so you can enjoy the same comforting combination without traveling to Japan.
Whether you're looking for a light lunch or an authentic Japanese dinner, this maitake mushroom tempura with soba is surprisingly easy to make.
Why You'll Love This Recipe
Crispy, airy maitake mushroom tempura
Refreshing soba noodles perfect for warm weather
Ready in about 30 minutes
Vegetarian-friendly (depending on your mentsuyu)
Inspired by authentic soba restaurants in Izumo, Japan
Cooking Tips for Perfect Maitake Tempura
Tear the mushrooms into large pieces
Larger clusters are easier to fry and give a satisfying bite with extra crispy edges.
Coat with flour first
Make sure the flour gets into all the grooves of the mushrooms. This helps the batter adhere better during frying.
Don't move the tempura immediately
Once the mushrooms are in the oil, let the batter set before flipping. This prevents the coating from falling apart.
Use ice-cold water
Cold batter creates lighter, crispier tempura by slowing gluten development. I like adding a few ice cubes to the water before mixing.
Don't overmix the batter
A few lumps are completely normal. Overmixing develops gluten and makes the tempura heavier.
What is Maitake Mushroom?
Maitake (舞茸), also known as Hen of the Woods, is a popular Japanese mushroom known for its rich umami flavor and firm, meaty texture.
Unlike shiitake mushrooms, maitake develops delicate frilly clusters that become wonderfully crispy when fried, making it one of the best mushrooms for tempura.
RECIPE
Servings: 2-3
Time: 30 min
Ingredients:
1 pack maitake mushrooms
1 tbsp flour
Tempura Batter
1 egg
2/3 cup flour
1/2 cup cold water
Other
frying oil
2-3 servings soba noodles
mentsuyu diluted with water (a dipping sauce made from dashi, soy sauce, and mirin)
Instructions:
Prepare the Maitake Mushrooms
Break the maitake mushrooms into large bite-sized clusters by hand.
Place the maitake mushrooms in a bowl or zip-top bag with flour.
Toss until every piece is evenly coated, making sure the flour gets into the grooves.
Make the Tempura Batter
In a separate bowl, lightly beat the egg.
Add the flour, then gradually pour in the ice-cold water while gently mixing.
Fry the Maitake Tempura
Heat the frying oil to 350°F (180°C).
Dip each floured mushroom cluster into the batter, allowing any excess to drip off.
Carefully place it into the hot oil and fry for 2–3 minutes until lightly golden and crispy.
Remove the tempura from the oil and place it on a wire rack or paper towels to drain any excess oil.
Cook the Soba Noodles
Cook the soba noodles according to the package directions.
Drain, then rinse them thoroughly under cold running water to stop the cooking process and remove excess starch.
Drain well before serving.
Assemble and Serve
Arrange the chilled soba noodles on serving plates or bowls.
Pour the mentsuyu soup into small dipping bowls or serve it over the noodles.
Top with the freshly fried maitake tempura and enjoy immediately while it's still hot and crispy.
My Kitchen Tool:
FAQ
Can I use other mushrooms?
Yes. Shiitake, oyster, king oyster, enoki, or shimeji mushrooms also work well.
Can I make the tempura ahead?
Tempura is best enjoyed immediately after frying. The crispy coating softens as it sits.
Why is my tempura not crispy?
Usually the batter became too warm or was overmixed. Using ice-cold water and lightly mixing the batter makes a big difference.
Can I make this without egg?
Yes. You can substitute the egg with additional ice-cold water for a lighter batter.
Should soba be served hot or cold?
Both are delicious. During summer, chilled soba is especially refreshing, while warm soba is comforting during colder months.
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