Shiitake To Me Recipe
mushrooms sautéed in coconut milk, shiitake & sweet potato vegan tempura, truffle oil, thai basil, sweet soy sauce (8 pcs)
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Sweet Potato Tempura
Peel and cut the sweet potato into thin strips. In a bowl, mix the all-purpose flour, cornstarch, and water to create a smooth batter. Dip the sweet potato strips into the batter and set aside.
- 2
Sauté the Mushrooms
In a pan, heat a tablespoon of oil over medium heat. Add the shiitake mushrooms and sauté for 5-7 minutes until tender. Pour in the coconut milk, season with salt and black pepper, and let simmer for another 5 minutes.
- 3
Fry the Sweet Potato Tempura
In a deep skillet or fryer, heat oil over medium-high heat. Once hot, carefully add the sweet potato strips to the oil in batches. Fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
- 4
Plate and Serve
On a serving plate, arrange the sautéed shiitake mushrooms in coconut milk. Top with the crispy sweet potato tempura. Drizzle with truffle oil, sprinkle Thai basil, and serve with sweet soy sauce on the side.
