Instructions: * Note: Ketjap manis is a sweet mild soy sauce.

For the Ponzu Sauce: In a small bowl, combine soy sauce, ketjap manis, fish sauce, mirin, and rice-wine vinegar. Add ginger. Cover, and let stand overnight. Strain through a fine sieve. (

Makes about 2/3 cup)

Heat oil to 325 degrees. Remove stems and gills from mushrooms. Cut mushrooms crosswise into 3/8-inch thick slices. Lightly dust them with 2 tablespoons flour; set aside. In a medium bowl, whisk together flour, club soda, eggs, and coarse 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 sea salt, and serve with ponzu sauce.

This recipe yields 6 servings.

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