Lightly rinse the mushrooms and thoroughly pat dry with a clean towel. Cut the mushrooms lengthwise from the base up into ?? slices.

Pour the oil into a large pot over medium heat and heat until around 340 F.

In a large bowl, mix the rice flour, cornstarch, baking powder, salt, garlic powder, onion powder, and black pepper. Whisk the rice lager beer directly into the flour mixture until a batter forms.

Fully coat the slices of enoki mushrooms in the beer batter, tapping off any excess. Immediately transfer to the frying oil and fry until golden and crispy, about 3-5 minutes.

Rest the fried mushrooms on a paper towel-lined plate or cooling rack and top with flaky salt.

Serve with the dipping sauce of your choice, and enjoy!