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Japanese Deep Fried King Oyster Mushroom

This Japanese Deep‑Fried Vegetarian “Chicken” transforms king oyster mushrooms into a juicy, golden‑fried delight. The mushrooms are soaked in a sweet‑tangy nanban vinegar and served with a creamy homemade tartar sauce. Simple, bright, and satisfying, it's a flavorful plant‑based twist on a Japanese classic.


Ingredients 


  • 300g King oyster mushrooms
  • 1 Egg
  • 50g All‑purpose flour
  • 1 teaspoon Salt
  • Ground black pepper to taste


Homemade Tartar Sauce:

  • 2 Boiled eggs, mashed
  • 60 g Mayonnaise
  • 1/8 piece Onion, diced
  • 1/4 piece Cucumber, diced
  • Salt to taste
  • Black pepper to taste


Nanban Vinegar Sauce:

  • 3 tablespoons Rice vinegar
  • 1 tablespoon Japanese soy sauce
  • 2 teaspoons Mirin
  • 2 teaspoons Japanese cooking sake

Instructions

  1. Cut the king oyster mushrooms into pieces, beat the egg, and mix together the ingredients for the tartar sauce.
  2. Season the mushrooms with salt and black pepper, then coat them with flour and egg.
  3. Add an appropriate amount of oil in a cold Cocotte Every casserole. Heat oil. Once the oil is hot, add the mushrooms and deep‑fry until golden. Transfer them onto kitchen paper to absorb excess oil.
  4. While still hot, dip the mushrooms in the nanban vinegar, top with the tartar sauce, and serve immediately.