Earthy sage enhances the woodsy flavor of shiitake mushrooms in this simple fried appetizer. For detailed instructions on achieving perfectly light tempura batter, see Harris Salat's article Light as a Feather from issue 152.
- Canola oil, for frying
- 1 egg yolk
- 2 cups cake flour
- 2 tbsp. fresh sage, minced
- 1 lb. medium shiitake mushrooms, stemmed
- Kosher salt and freshly ground black pepper, to taste