Steps

1. Peel and finely chop 1/6 onion (30g).
   🕒 00:48
2. Crack 2 eggs into a heatproof bowl and poke about 3 holes in the yolks.
   🕒 00:56
3. Cover with plastic wrap and microwave at 600W for about 1 minute 20 seconds, until cooked through.
   🕒 01:02
4. Break up the eggs with a fork.
   🕒 01:08
5. Add 2 tbsp mayonnaise, salt (to taste), pepper (to taste), and the finely chopped onion to the broken-up eggs and mix to make the tartar sauce.
   🕒 01:17
6. In a separate bowl, combine 1 tbsp soy sauce, 1 tbsp vinegar, and 2 tsp sugar.
   🕒 01:28
7. Tear 1 large pack (140g) maitake mushrooms into bite-sized pieces and place them in a resealable bag.
   🕒 01:37
8. Add 1 tbsp all-purpose flour to the bag with the maitake mushrooms. Seal the bag, leaving some air inside, and shake to coat the mushrooms evenly with flour. [Key Tip!] Coating with flour helps the batter adhere better.
   🕒 01:47
9. In another bowl, gradually add 4 tbsp all-purpose flour, 1 tbsp potato starch, and 5 tbsp water while mixing to avoid lumps, creating the batter.
   🕒 01:55
10. Heat a generous amount of oil in a frying pan over medium heat.
    🕒 02:09
11. Dip the maitake mushrooms into the batter, letting excess batter drip off, and carefully place them in the heated frying pan.
    🕒 02:19
12. Once the batter starts to set and turn golden, flip the mushrooms and cook the other side. [Key Tip!] Maitake mushrooms have high water content, so be cautious of oil splattering during cooking.
    🕒 02:34
13. Once evenly browned, remove the mushrooms and drain excess oil.
    🕒 02:47
14. Toss the fried maitake mushrooms into the bowl with the prepared sweet and sour soy sauce mixture to coat.
    🕒 02:51
15. Arrange on a plate and drizzle with the tartar sauce.
    🕒 03:22