Begin by trimming the root end of the enoki mushrooms and gently separating them into smaller bunches. Cut each bunch into approximately ¼ inch thick layers to ensure even cooking.

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

In a medium mixing bowl, whisk together the all-purpose flour, potato starch, baking powder, salt, white pepper, garlic powder, paprika, cayenne pepper, and five spice powder. Gradually add cold sparkling water until the batter is light and airy.

Take each bunch of enoki mushrooms and dip them lightly into the prepared batter, ensuring they are well-coated but not overwhelmed.

Carefully drop the battered enoki mushrooms into the hot oil in small batches, frying for about 1-2 minutes or until golden brown and crispy.

After allowing any excess oil to drip off, season the fried enoki mushrooms with salt and serve immediately with your favorite dipping sauces.