Begin by trimming the root ends of the enoki mushrooms, then slice the clusters into 1/4 inch layers. Rinse them gently under cold water to remove any dirt, and then set them aside on a clean kitchen towel to dry.

In a heavy-bottomed pot, pour in 2-3 inches of neutral oil and heat it over medium-high until it reaches 375°F (190°C). Use a frying thermometer for accuracy.

In a mixing bowl, whisk together all-purpose flour, potato starch, baking powder, salt, white pepper, garlic powder, paprika, cayenne, and enough cold sparkling water to form a smooth batter.

Take each bunch of the enoki mushrooms and dip them into the prepared batter, ensuring they are evenly coated. Allow any excess batter to drip off.

Gently place the battered enoki mushrooms into the hot oil, frying them in small batches for about 1-2 minutes. Use a spider strainer to remove the mushrooms from the oil, and transfer them to a wire rack.

Once your fried enoki mushrooms are drained, season them with a sprinkle of salt and furikake for an extra flavor boost. Serve them immediately while they’re freshly crisp and hot.