Shiitake Mushroom Karaage (Deep-Fried Shiitake)
These exquisite deep-fried mushrooms are made by marinating meaty shiitake mushrooms in a flavorful sauce, coating them in potato starch, and frying them until crispy. They are crunchy on the outside, juicy on the inside, and overflow with umami with every bite—the perfect side dish or snack.
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🍳 Cooking Flow
Cut off the shiitake stems and halve the caps; trim off the hard tips of the stems → Combine the seasonings in a plastic bag and add the shiitake to marinate → Coat the shiitake thoroughly with potato starch → Deep-fry in 170°C oil for about 3 minutes, lifting them out occasionally to expose them to air for crunchiness
Cooking Steps
Brief Cooking Order
Cut off the shiitake stems and halve the caps; trim off the hard tips of the stems → Combine the seasonings in a plastic bag and add the shiitake to marinate → Coat the shiitake thoroughly with potato starch → Deep-fry in 170°C oil for about 3 minutes, lifting them out occasionally to expose them to air for crunchiness
Introduction
These exquisite deep-fried mushrooms are made by marinating meaty shiitake mushrooms in a flavorful sauce, coating them in potato starch, and frying them until crispy. They are crunchy on the outside, juicy on the inside, and overflow with umami with every bite—the perfect side dish or snack.
Step 1
Cut off the shiitake stems and slice the caps in half. Trim the hard, dried tips off the ends of the stems.
Step 2
Prepare a plastic bag, add the soy sauce, mirin, sake, oyster sauce, sugar, chicken bouillon, grated garlic, and grated ginger, and knead from the outside of the bag to mix well.
Step 3
Add the shiitake caps and stems into the bag with the marinade, and shake the bag well to ensure they are evenly coated.
Step 4
Spread the potato starch on a tray and coat the marinated shiitake evenly with the starch.
Step 5
Heat the frying oil in a pan to 170°C, add the shiitake, and fry for a total of about 3 minutes.
Ingredients List
Important Notes
Only cut off the hard tips of the shiitake stems; keep the rest and fry them along with the caps for a delicious treat. 💡
During frying, lifting the mushrooms out of the oil to expose them to air allows excess moisture to evaporate, resulting in a crispier and more fragrant coating. ⚠️
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