Tempura Kale Salad With Shiitake Mushrooms Raisins and Almonds
Ingredients
- 3/4 cup almonds
- 7 tablespoons vegetable oil, divided
- 4 cups shiitake mushrooms (about 9 ounces), stemmed, quartered
- 1 teaspoon kosher salt, divided, plus more
- Canola oil (for frying; about 2 quarts)
- 2 bunches Tuscan kale (about 1 3/4 pounds), stems removed and cut lengthwise into 1" pieces, leaves reserved
- 3/4 cup cold sparkling water
- 1/2 cup plus 2 tablespoons rice flour, divided
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 2 tablespoons white miso
- 1 tablespoon toasted sesame oil
- 1/8 teaspoon white pepper, plus more
- 1/2 cup golden raisins, divided
- A deep-fry thermometer
Instructions
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