Deep-fried king oyster mushrooms

 

Ingredients (for 2 servings)

Eryngi mushrooms: 2-3 pieces  <Marinade>

Sake: 2 teaspoons

Sugar: 1 teaspoon

Soy sauce: 1.5 tablespoons

Sesame oil: 1 teaspoon

Ginger (grated): 1 clove

Garlic (grated): 1 clove

<Batter>

Wheat flour: 30g

Baking powder: 1/2 teaspoon

Water: 50ml

Potato starch: appropriate amount  Frying oil: appropriate amount

[Preparation]

Cut the eryngi mushrooms into 2-3 equal lengths, then cut each piece lengthwise into 6-8 strips. Mix the batter ingredients in a bowl.

[Instructions]

1. Place the king oyster mushrooms and the ingredients for the marinade in an antibacterial plastic bag and let it sit for 10 minutes. Begin preheating the frying oil to 170°C.

2. Put the contents of (1), including the liquid, into the bowl with the batter ingredients and coat the mushrooms. Then, coat them with potato starch and deep-fry them in 170°C oil until crispy. Drain the oil and serve on a plate.

Once you put them in the frying oil, avoid touching them until the batter hardens.