Oyster Mushroom Katsu

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