Begin by gently slicing the base off each bundle of enoki mushrooms to remove any dirt or debris. Then, carefully cut the mushrooms into 1/4-inch layers, separating them slightly to allow for even battering. Set aside.

In a heavy-bottomed pot, pour in enough neutral oil to submerge the mushrooms for frying—about 3-4 inches deep. Heat the oil to 375°F (190°C) using a frying thermometer.

In a mixing bowl, whisk together the all-purpose flour, potato starch, baking powder, salt, white pepper, garlic powder, paprika, cayenne, and five spice powder until combined. Gradually add the cold sparkling water, mixing gently until you reach a thin batter consistency.

Take a bunch of your prepped enoki mushrooms and dip them into the batter, ensuring they are well-coated. Allow excess batter to drip off.

Carefully drop the battered enoki mushrooms into the hot oil in small batches. Fry for about 1-2 minutes until golden brown, turning occasionally for even cooking. Use a spider strainer to remove them from the oil and transfer to a wire rack.

While the crispy fried enoki mushrooms are still warm, lightly sprinkle them with salt and furikake. Arrange on a serving platter with your favorite dipping sauces.