Jul 09 2026
Restaurants›Richmond Station›Chicken Fried Oyster Mushrooms Recipe

Chicken Fried Oyster Mushrooms Recipe

Inspired by Richmond Station
Time45m
Serves4

yuzu gastrique, kosho mayo, furikake

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Ingredients

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Mushroom Preparation

Yuzu Gastrique

Kosho Mayo

Garnish

Method

Mushroom Preparation

  1. 1

    Prepare the Mushrooms

    Clean the oyster mushrooms with a damp cloth and trim the stems. Set aside.

  2. 2

    Dredging Station

    Set up a dredging station with three bowls: one with flour mixed with salt and pepper, one with beaten eggs, and one with breadcrumbs.

  3. 3

    Coat the Mushrooms

    First, dip each mushroom in the flour mixture, then in the egg, and finally coat with breadcrumbs. Ensure each mushroom is well coated.

  4. 4

    Frying

    In a large pot or deep fryer, heat vegetable oil to 180°C (350°F). Fry the coated mushrooms in batches until golden brown and crispy, about 3-4 minutes. Drain on paper towels.

Yuzu Gastrique

  1. 5

    Make the Gastrique

    In a saucepan, combine yuzu juice, sugar, and white vinegar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce to low and simmer until the mixture thickens slightly, about 10 minutes. Remove from heat and let cool.

Kosho Mayo

  1. 6

    Prepare the Mayo

    In a bowl, mix mayonnaise and yuzu kosho until combined. Adjust seasoning to taste.

Assembly

  1. 7

    Serve

    Plate the fried oyster mushrooms, drizzle with yuzu gastrique, and serve with kosho mayo on the side. Sprinkle furikake on top for garnish.

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