Steps

1. In a cooking bag, add Mayonnaise 1 tbsp, Shiro Dashi (White Soy Sauce Base) 2 tsp, Cooking Sake (Rice Wine) 1 tbsp, and Water 2 tbsp. Close the bag and mix well.
   🕒 00:38
2. Cut the King Oyster Mushrooms (250g) into large, diagonal chunks. Halve the caps, and quarter them if they are very large. (This is the key!) They will shrink when cooked, so cutting them larger retains a satisfying texture.
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3. Add the cut king oyster mushrooms to the cooking bag from step 1, close the bag, and shake to coat the mushrooms evenly with the seasoning.
   🕒 01:18
4. Add All-purpose flour 2 tbsp, Aonori (Dried Green Seaweed) 2 tsp, and Salt and pepper (to taste) to the cooking bag. Close the bag and shake to mix.
   🕒 01:29
5. Add Potato Starch 1 tbsp and shake the bag to coat everything evenly. (This is the key!) The potato starch will make the coating nice and crispy.
   🕒 01:43
6. Pour enough vegetable oil into a deep frying pan or pot to submerge the mushrooms and heat over medium heat to 170°C (340°F). (This is the key!) A good indicator is when bubbles form around chopsticks inserted into the oil.
   🕒 01:52
7. Carefully add the king oyster mushrooms to the hot oil, separating them with chopsticks so they don't stick together. Fry over medium-high heat, turning occasionally. (This is the key!) Be careful of oil splattering, and avoid touching the coating too much to prevent it from coming off.
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8. Fry for approximately 4 minutes, until the bubbles become smaller and the coating is firm. Remove the mushrooms from the oil and place them on a wire rack lined with paper towels to drain.
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9. Fry the remaining king oyster mushrooms in the same manner.
   🕒 03:26
10. Serve on a plate. Enjoy!
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