Cut the enoki into slabs.
Place them in a batter of 1:1 flour to cornstarch mix with soda water until you get a loose consistency. Add any seasoning you want.
Make sure the excess batter has mostly dripped off for a thinner coat.
Oil maintained at 195c and fry in small batches until the color is good.
Gochujang aioli is super simple, 2:3:1 gochujang, mayo, and lemon juice. I also added a touch of chicken powder here as well.
