2 bundles enoki mushrooms, root ends trimmed and separated
2 sheets nori (dried seaweed)
1/3 cup all-purpose flour, for dredging
Neutral oil, for frying
Optional: pinch of salt; sweet chili sauce for dipping
Directions
Lay a sheet of nori shiny-side down on a piece of plastic wrap. Arrange a thick, even layer of enoki mushrooms along one edge.
Using the plastic wrap to help, roll the nori up tightly around the mushrooms into a firm log, then twist the ends to compress. Repeat with the second sheet.
Unwrap and slice each log crosswise into rounds about 1 inch thick.
Dredge each round all over in flour, pressing gently so it adheres and the cut faces are well coated.
Heat about 1 inch of oil in a pan over medium heat. Fry the rounds, turning, until deeply golden and crisp, 3–4 minutes. Drain on paper towels.
Sprinkle with a little salt and serve hot with sweet chili sauce.
Only 4 core ingredients. A video-only reel (no written recipe) — steps reconstructed from the clip. Via @kasyafa.a.
