Fried Enoki Mushrooms with Chili Crisp Mayo

Trim the bottom of the enoki mushrooms and slice them lengthwise into smaller, fan-like pieces.

In a large bowl, whisk together all-purpose flour, cornstarch, garlic powder, onion powder, paprika, black pepper, salt, and water until you have a smooth batter.

Dip each piece of enoki mushroom into the batter, making sure it's fully coated.

Carefully place the battered mushrooms into hot oil and deep fry for a few minutes on each side until golden brown and crispy.

Remove from oil, let drain on a wire rack, and immediately sprinkle with extra paprika, salt, and pepper.

In a small bowl, combine Kewpie mayo, rice vinegar, and chili crisp.

Stir until everything is well combined and the sauce is smooth.