Begin by trimming the dirt end off the enoki mushrooms, ensuring they are clean and fresh. Carefully slice them into 1/4 inch thin layers.

In a heavy-bottomed pot, pour in 2-3 inches of neutral oil and heat over medium-high heat until it reaches 375°F (190°C).

In a mixing bowl, whisk together all-purpose flour, potato starch, baking powder, salt, white pepper, garlic powder, paprika, cayenne pepper, and five-spice powder until fully combined. Gradually add cold sparkling water to achieve a smooth batter.

Take individual bunches of sliced enoki mushrooms and dip them into the batter, allowing excess to drip off before frying.

Add the battered mushrooms to the hot oil in batches, frying for 1-2 minutes until golden brown and crispy. Use a spider strainer to remove and place on a wire rack.

Once cooled slightly, season with salt and sprinkle with furikake. Serve immediately with dipping sauces.