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Ingredients
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Maitake Karaage
Method
Preparation and Cooking
Prepare the Maitake
Clean the maitake mushrooms gently with a damp cloth and tear them into bite-sized pieces.
Coat the Mushrooms
In a bowl, mix cornstarch, salt, and black pepper. Dredge the maitake mushrooms in the cornstarch mixture until well coated.
Fry the Mushrooms
Carefully add the coated maitake mushrooms to the hot oil in batches, frying until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
Make the Scallion Mayo
Chop the scallions finely and mix them into the mayonnaise. Adjust seasoning to taste.
Prepare the Bok Choy
Blanch the bok choy in boiling water for 1-2 minutes until tender, then drain and set aside.
Serve
Plate the fried maitake mushrooms with blanched bok choy. Drizzle scallion mayo over the mushrooms and sprinkle with sesame seeds before serving.