A recipe for 'crispy fried maitake mushrooms' that requires no knife and uses minimal oil for easy preparation. The crispy coating, packed with the umami of maitake mushrooms, is exquisite, making it perfect as a side dish, snack, or bento item. This is a time-saving and budget-friendly recipe ready in just 10 minutes.
Ingredients
Main Ingredients (2 servings)
- Maitake mushrooms 1 pack (150g)
- Egg 1
- Water 3 tbsp
- All-purpose flour 4 tbsp
- Panko breadcrumbs (to taste)
- Vegetable oil (for frying)
Seasonings
- Salt 1/4 tsp
- Pepper (a pinch)
Steps
- In a bowl, whisk together 1 egg and 3 tbsp water until well combined.
- Add 4 tbsp all-purpose flour, 1/4 tsp salt, and a pinch of pepper to the whisked egg mixture. Mix until smooth to create the batter.
- Tear 1 large pack (150g) of maitake mushrooms into pieces by hand.
- Add the torn maitake mushrooms to the bowl with the batter and mix to coat each piece evenly.
- Place panko breadcrumbs (to taste) into a plastic bag.
- Add the coated maitake mushrooms to the bag in batches, close the bag, and shake well to coat them thoroughly with panko. (Tip: Dividing into batches ensures even coating and creates a crispy texture as the panko absorbs moisture and clumps together.)
- Heat about 5mm to 1cm deep of vegetable oil in a frying pan over medium heat.
- Arrange the panko-coated maitake mushrooms in the hot oil.
- Flip the mushrooms occasionally and cook until they are golden brown all over. (Tip: Cooking with minimal oil and flipping less frequently helps them cook thoroughly.)
- Cook for approximately 5 minutes, or until golden brown. Remove from the pan and drain excess oil.
- Transfer the drained mushrooms to a serving plate. Enjoy with your favorite dipping sauce.
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