Oyster Mushroom Karaage

Name: Oyster Mushroom Karaage
Prep time: 15 min
Cook time: 10 min
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 150 g oyster mushrooms; 2 tbsp soy sauce; 2 tbsp sake; 2 tsp sesame oil; 2 tsp ginger paste; 2 tsp garlic paste; to taste salt and pepper; 1 tbsp potato starch (into the marinade); a plateful all-purpose flour; a plateful potato starch; enough to deep-fry neutral oil; a good dollop Kewpie mayo; a few slices lemon

40 min total 2 servings medium

japanesemushroomssnackfryingvegetarian

Prep 15 min · Cook 10 min · Rest 15 min

If you've never made oyster mushroom karaage, try this. A quick marinade, a double coating of flour and potato starch, two minutes in hot oil, and you've got a snack that's going to impress your friends, or just feed the craving.

Ingredients

For the marinade

150 g oyster mushrooms
2 tbsp soy sauce
2 tbsp sake
2 tsp sesame oil
2 tsp ginger paste
2 tsp garlic paste
to taste salt and pepper

For the coating and frying

1 tbsp potato starch (into the marinade)
a plateful all-purpose flour
a plateful potato starch
enough to deep-fry neutral oil

To serve

a good dollop Kewpie mayo
a few slices lemon

Method

1
Put the oyster mushrooms in a bowl with the soy sauce, sake, sesame oil, ginger paste, garlic paste, salt and pepper. Mix until thoroughly coated and let it marinate for 15 minutes.
2
After 15 minutes, add 1 tablespoon of potato starch and mix again.
3
Set up two plates: all-purpose flour on one side, potato starch on the other.
4
Take a mushroom, coat it in the flour, dust it off, then coat it in the potato starch. Repeat with the rest.
5
Heat your oil to 180°C (355°F) and fry the mushrooms for 2 minutes.
6
Scoop them out, salt them, and plate up with a good dollop of Kewpie mayo and a few slices of lemon.

Kitchen cabinet

3 tools I used.

🥣Mixing bowl 🍲Pot for deep-frying 🕸️Spider or slotted spoon

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