Prepare the enoki mushrooms by slicing the dirt end about 1 inch above the base and then vertically slicing into 1/4 inch thin layers.

In a heavy-bottomed pot, heat about 2-3 inches of oil over medium-high heat until it reaches 375?F (190?C), and prepare a baking tray with a wire rack.

In a large mixing bowl, combine the potato starch, baking powder, salt, white pepper, garlic powder, paprika, and cold sparkling water, whisking until combined to make the batter.

Individually dredge each bunch of mushrooms in the batter, allowing any excess to drip off before adding to the oil. Adjust the batter's thickness by adding more sparkling water if necessary.

Fry the mushrooms for about 1-2 minutes or until golden brown. Remove with a spider strainer and place on a wire rack to cool.

Season with salt and furikake and serve with your favorite dipping sauces.