Follow Cookwork on Twitter
Follow Cookwork on Facebook

Sea Grill Portobello Fries with Ponzu Sauce



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


8 Portobello mushrooms, stems and gills removed
5 cups canola oil
2 large eggs
2 cups all purpose flour, divided
2 cups club soda
1 tsp. coarse salt
Sea salt, as needed
1 tsp. soy sauce
3 tbsp. Ketjap Manis
1 tsp. Thai fish sauce
6 tbsp. mirin
2 tsp. rice-wine vinegar
2 ginger, 1/8" thick pieces, smashed


  1. 1
    Heat oil to 325°F.
  2. 2
    Cut mushrooms crosswise into 3/8" thick slices. Lightly dust them with 1/4 cup flour; set aside.
  3. 3
    In a medium bowl, whisk together remaining flour, club soda, eggs and coarse salt to form a batter. Dip Portobello slices into batter. Blanch in hot oil. Drain on a paper towel-lined baking sheet. Let cool. Heat oil to 375°F. Cooked the blanched fries in hot oil until golden brown and crispy. Drain on paper towel-lined baking sheet. Season with sea salt and serve with Ponzu Sauce.
  4. 4
    Ponzu Sauce: In a small bowl, combine soy sauce, ketjap manis, Thai fish sauce, mirin, and Rice-wine vinegar. Add smashed ginger pieces. Cover and let stand overnight. Strain through a fine sieve. Makes about 2/3 cup.


Recipe by: Edward Brown, Executive Chef; The Sea Grill, New York, NY

recipe search tags

preparation methods
cuisines Asian, Other Asian
Spinner Loading