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
