Portobello Fries with Ponzu Dipping Sauce

Servings: 6

INGREDIENTS

• 5 cups of canola oil
• 8 portobello mushrooms, stems and gills removed
• 1 3/4 cups of all-purpose flour, plus more for dredging
• 2 cups club soda
• 2 large eggs
• 1 teaspoon coarse sea salt
• Ponzu sauce (recipe follows)

DIRECTIONS
Heat oil to 325 degrees.  Cut mushrooms crosswise into 3/8-inch thick slices.  Lightly dust with 2 tbs. of flour.  Set aside.  In a medium bowl, whisk together flour, club soda, eggs and coarse sea salt to form a batter.  Dip portobello fries into batter.  Blanch fries in hot oil.  Drain on a paper towel-lined baking sheet.  Let cool.

Heat oil to 375 degrees.  Cook the blanched fries in hot oil until golden brown and crispy.  Drain on a paper towel-lined baking sheet.  Season with salt and serve with ponzu dipping sauce.

PONZU SAUCE

Yield: about 2/3 Cups

INGREDIENTS

• 1/3 cup soy sauce
• 1/3 cup rice vinegar
• 1/2 cup chicken stock
• 1 tsp. corn starch in 2 tbs. of soy
• Juice of 1/2 lemon
• Juice of a 1/2 of lime

DIRECTIONS
In a small nonreactive saucepan, bring the soy sauce, vinegar and stock to a boil.  Add the cornstarch and soy sauce mixture and cook until the sauce is lightly thickened (about two minutes).  Add the lemon and lime juices.  Transfer to a bowl to cool, then refrigerate.  Serve at room temperature with portobello fries or cover and let stand overnight.  Strain through a fine sieve.  Serve.