Name: Seaweed King Oyster Mushrooms
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2 servings
Cuisine: Japanese Cuisine
Ingredients: King Oyster Mushrooms 2 packs (250g); All-purpose flour 2 tbsp; Potato Starch 1 tbsp; [A] Mayonnaise 1 tbsp; [A] Shiro Dashi (White Soy Sauce Base) 2 tsp; [A] Cooking Sake (Rice Wine) 1 tbsp; [A] Water 2 tbsp; Aonori (Dried Green Seaweed) 2 tsp; Salt and pepper (to taste)

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Original: English

Seaweed King Oyster Mushrooms

by kattyanneru/かっちゃんねる

An incredibly delicious Salt & Seaweed King Oyster Mushroom recipe, made with just king oyster mushrooms. The crispy fried coating and the rich flavor of the dried green seaweed will whet your appetite. Perfect as a snack or a side dish for rice, the chewy texture of the king oyster mushrooms is sure to be addictive. This is a budget-friendly and time-saving recipe that's easy to make with minimal ingredients.

Ingredients

Scale:

Main Ingredients (2 servings)

King Oyster Mushrooms 2 packs (250g)
All-purpose flour 2 tbsp
Potato Starch 1 tbsp

Seasonings

[A] Mayonnaise 1 tbsp
[A] Shiro Dashi (White Soy Sauce Base) 2 tsp
[A] Cooking Sake (Rice Wine) 1 tbsp
[A] Water 2 tbsp
Aonori (Dried Green Seaweed) 2 tsp
Salt and pepper (to taste)

Steps

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
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.
🕒 00:53
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
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
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
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
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.
🕒 02:12
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.
🕒 02:48
Fry the remaining king oyster mushrooms in the same manner.
🕒 03:26
Serve on a plate. Enjoy!
🕒 04:03