Maitake Tempura with Gochujang Dipping Sauce

• In a large bowl, whisk together flour, cornstarch, baking powder, and salt.
• In a medium bowl add the ice water or club soda.
• Gradually whisk in enough of the flour mix until thin and delicate, think crepe like. Be sure not to overmix, a few lumps are fine. You will probably not use all the flour mix for the mushrooms, save the rest for another time

• In a small bowl, whisk together mirin, soy sauce, maple syrup, vegetable stock (or dashi), and gochujang.
• Taste and adjust. It should be light, mellow, and balanced.

• Pat the mushrooms dry. Toss lightly with a bit of flour to help the batter stick.
• In a heavy pot, heat 2 inches of vegetable oil over medium-high heat until it reaches 350°F. If you don’t have a thermometer, drop a bit of batter in and it should sizzle and float to the top quickly when at the right temperature.
• Dip the mushrooms into the tempura batter, coating lightly.
• Carefully place them into the hot oil. Fry until golden and crisp, about 3–4 minutes.
• Remove with a slotted spoon and drain on a paper towel–lined plate.

Arrange the tempura on a platter and serve immediately with the dipping sauce. Sip with a glass of Cabernet Franc! The crisp, savory tempura and mellow sauce pair beautifully with the wine’s bright acidity and herbal notes.