Hi bloggers and food lovers! Today I’m sharing a simple lunch recipe that’s perfect for vegetarians, since this dish uses oyster mushrooms as a substitute for chicken. Today’s dish is oyster mushroom katsu, mushrooms coated in flour and deep-fried until golden brown which goes perfectly with warm rice. Okay, let’s get started
Ingredients:
- 500 grams oyster mushrooms
- hot water
- 1/2 tsp salt
- 1/2 tsp mushroom bouillon
- 1/2 tsp pepper
- 1/4 tsp garlic powder
- 2 tbsp cornstarch
- 3 tbsp all-purpose flour
- 100 grams breadcrumbs
- cooking oil
Instructions:
- Remove the mushroom stems, then rinse under running water
- Soak the mushrooms in hot water for 30 seconds
Drain and squeeze the mushrooms until most of the water is removed
Transfer the oyster mushrooms to a bowl
- Add the mushroom bouillon, pepper, garlic powder, and salt
- Add cornstarch and all-purpose flour
- Stir until well combined to form a sticky batter
- Shape the batter into flat patties, similar to chicken cutlets, then coat them with a mixture of all-purpose flour and water
- Once coated, dip them into the breadcrumbs
- Coat all sides until completely covered with breadcrumbs
- Heat oil in a pan
- Once hot, add the oyster mushrooms
Fry until golden brown over medium-low heat
Remove and drain
- Serve on a plate with katsu sauce
- The oyster mushroom katsu is ready to eat
