Japanese karaage mushrooms with wasabi mayo
Add all of the dry ingredients for the batter into a large bowl. Add the wet ingredients and whisk until smooth.
- 600 g mixed mushrooms
- oil for deep frying
- 80 ml soy milk
- 1 clove garlic, grated
- 2 cm ginger, grated
- 1½ tbsp sesame oil
- 2 tbsp soy sauce
- 1 tsp brown sugar
- 5 tbsp potato starch
- ½ tsp ground black pepper
- Salt, to taste
- 2 tsp wasabi
- 100 g vegan Kewpie mayonnaise
- ½ lemon, juice only
- Add all of the dry ingredients for the batter into a large bowl. Add the wet ingredients and whisk until smooth.
- Tear the mushrooms up into chunky pieces and place them into the batter, coating all the mushrooms.
- Heat oil in a large wok to 180°C. Take the mushrooms from the batter and rub gently against the side of the bowl to take off some of the excess marinade. Place into the fry oil and fry in batches for 5 to 7 minutes or until golden.
- Remove from the oil and place on a plate lined with paper towels. Season with a sprinkle of salt while the mushrooms are still hot.
- In the meantime, mix the wasabi and mayo and lemon until combined. Place in a ramekin and serve with the crispy mushrooms.
preparation 10 minutes
cooking 15 minutes
difficulty Easy level
Ingredients
600 g mixed mushrooms
oil for deep frying
80 ml soy milk
1 clove garlic, grated
2 cm ginger, grated
1½ tbsp sesame oil
2 tbsp soy sauce
1 tsp brown sugar
5 tbsp potato starch
½ tsp ground black pepper
Salt, to taste
2 tsp wasabi
100 g vegan Kewpie mayonnaise
½ lemon, juice only
Instructions
Add all of the dry ingredients for the batter into a large bowl. Add the wet ingredients and whisk until smooth.
Tear the mushrooms up into chunky pieces and place them into the batter, coating all the mushrooms.
Heat oil in a large wok to 180°C. Take the mushrooms from the batter and rub gently against the side of the bowl to take off some of the excess marinade. Place into the fry oil and fry in batches for 5 to 7 minutes or until golden.
Remove from the oil and place on a plate lined with paper towels. Season with a sprinkle of salt while the mushrooms are still hot.
In the meantime, mix the wasabi and mayo and lemon until combined. Place in a ramekin and serve with the crispy mushrooms.
