Prepare the enoki bundles

• Trim the base of the enoki mushrooms and separate them into small wing-sized bundles.
• Season the cornstarch and flour with salt and whisk in the cold water to make a thin batter.
• Dip each enoki bundle in the batter, letting the excess drip off.

Fry the mushroom wings

• Heat the vegetable oil in a saucepan to about 175 °C.
• Fry the coated enoki bundles in batches until golden and crisp.
• Drain on a cooling rack or paper towels.

Make the chili yuzu sauce

• Whisk the chili crisp, yuzu juice, soy sauce, honey and minced garlic together in a bowl.

Toss and serve

• Toss the hot mushroom wings in the chili yuzu sauce until well coated.
• Scatter with toasted sesame seeds and sliced scallion.
• Serve right away with a glass of sparkling apple yuzu drink.