Trim the dirt end of the enoki mushrooms and slice them vertically into 1/4 inch layers. Set aside.

Heat neutral oil in a heavy-bottomed pot to 375°F (190°C).

In a bowl, combine 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 smooth.

Dunk enoki mushrooms in the batter until fully coated and fry in batches for 1-2 minutes until golden brown.

Remove from oil, drain on a wire rack, sprinkle with salt and furikake, and serve warm with dipping sauces.