Japanese Karaage Fried Mushroom* Recipe

Prepare mushrooms

Clean mushrooms by wiping with a damp paper towel. Trim stems if necessary and leave large caps whole; tear oyster mushrooms into bite-sized clusters so pieces are about 2–3 cm.

Marinate

In a bowl, combine 3 tbs soy sauce, 1 tbs mirin, 1 tbs sake, 1 tbs grated ginger, 1 tsp grated garlic and 1 tsp sesame oil. Add the mushrooms and toss gently to coat. Let marinate 15–20 minutes at room temperature (no longer than 30 minutes to avoid soggy mushrooms).

Prepare coating

In a shallow bowl, whisk together 120 g potato starch, 40 g all-purpose flour and 1/2 tsp baking powder. Season the dry mix with 1 tsp salt and 1/2 tsp ground black pepper. Add the coated mushrooms directly to the dry mix and toss to coat evenly, shaking off excess. For a slightly crispier batter, whisk 40 ml cold water into any remaining dry mix to make a thin batter and dip a few pieces.

Heat oil

Pour about 1 liter of neutral oil into a heavy-bottomed pot or deep fryer. Heat to 170–175°C (340–350°F). If you don't have a thermometer, test by dropping a small piece of batter — it should sizzle and rise slowly.

Fry in two stages

Working in batches (do not crowd), fry the coated mushrooms 2–3 minutes until pale golden and set. Remove to a wire rack or paper towel-lined tray to rest 2–3 minutes. Increase oil temperature to 185°C (365°F) and fry the mushrooms again 1–2 minutes until deep golden and crisp. Drain on a rack; keep warm while finishing remaining batches.

In a small bowl, mix 120 g mayonnaise with 1 tbs Sriracha, 1 tsp lemon juice and 1/2 tsp toasted sesame oil. Taste and adjust heat or acidity. Refrigerate until ready to serve.

Brew genmaicha

Brew strong genmaicha by steeping 1 heaped tbs of genmaicha leaves/tea bags in 120 ml near-boiling water for 3 minutes. Strain and cool completely. (Alternatively use leftover cold-brewed genmaicha.)

Make slaw dressing

In a bowl combine 120 ml cooled genmaicha, 1 tbs rice vinegar, 1/2 tsp light soy sauce, 1/2 tsp sugar, 1/4 tsp salt and 1 tsp neutral oil. Whisk until sugar dissolves.

Toss slaw

In a large bowl combine 200 g shredded cabbage, 60 g grated carrot and sliced scallions. Pour the genmaicha dressing over the vegetables and toss until evenly coated. Let sit 10–15 minutes to soften and ferment slightly (the warm tea and vinegar encourage a light fermentation character). Taste and adjust seasoning; keep chilled until serving.

In a small saucepan combine 1 tbs dark soy sauce, 1 tbs mirin, 1 tsp sugar (or honey) and 1 tsp water. Bring to a gentle simmer over medium heat and cook 1–2 minutes until slightly thickened and glossy. Remove from heat and set aside. Spoon a small amount over finished mushrooms just before plating.

Slice the avocado and brush lightly with lemon or lime if desired to prevent browning.

Plate: place a generous spoonful of the fermented genmaicha slaw on each plate. Arrange a pile of hot mushroom karaage beside or on top of the slaw. Drizzle 1–2 tbs sweet soy glaze over the mushrooms and finish with a zigzag or dollop (about 1–2 tbs) of spicy mayo. Add avocado slices alongside.

Garnish with a sprinkle of toasted sesame seeds, 1/2 tsp shichimi togarashi over the mushrooms and a few cilantro or mitsuba leaves. Serve with lemon or lime wedges for squeezing.

Serve immediately while mushrooms are hot and crisp. Leftover slaw can be chilled up to 24 hours; fried mushrooms are best eaten same day.