Oyster Mushroom Karaage

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 45mins
  • Serves icon
    Serves
    2
  • Calories icon
    Calories
    1073

A great alternative to chicken, oyster mushrooms provide a robust meaty texture and absorb the flavour of the marinade well, leaving you with a crispy, aromatic finger food perfect for dipping in Rayu, a spicy Japanese chilli oil!

recipe updated Apr 23, 2025

Ingredients

  • Ginger icon
    Ginger
    10 g
  • Garlic clove icon
    Garlic clove
    1
  • White pepper icon
    White pepper
    ¾ teaspoon
  • Sake icon
    Sake
    2 tablespoons
  • Ponzu sauce icon
    Ponzu sauce
    3 tablespoons
  • Sesame oil icon
    Sesame oil
    1 tablespoon
  • Rice vinegar icon
    Rice vinegar
    2 teaspoons
  • Oyster mushroom icon
    Oyster mushroom
    10
  • Potato starch icon
    Potato starch
    250 g
  • Vegetable oil icon
    Vegetable oil
    200 ml
  • Kewpie mayo icon
    Kewpie mayo
    as needed
  • Rayu icon
    Rayu
    as needed

Tools

  • kCook icon Parchment paper
  • kCook icon Cooking Chef XL
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Plate
  • kCook icon Baking tray - large
  • kCook icon Cooking chef xl bowl

Step preview

  1. Add ginger, garlic clove, white pepper, sake, ponzu sauce, sesame oil, rice vinegar and oyster mushroom to a clean medium bowl
  2. Stir until combined
  3. Refrigerate - 2 hr
  4. Retrieve the bowl from the fridge
  5. Add potato starch to a clean medium bowl
  6. Drain the mushrooms, discard any leftover marinate
  7. Add mushrooms to medium bowl
  8. Dredge until coated
  9. Transfer mushrooms to plate
  10. Let rest - 5 min
  11. Return mushrooms to medium bowl
  12. Dredge until coated
  13. Shake off any excess starch
  14. Line a clean baking tray with parchment paper
  15. Add vegetable oil to the Cooking Chef XL Bowl
  16. Heat with splashguard fitted until hot - 2 min, 180°C, Speed OFF
  17. Transfer mushrooms to Cooking Chef XL Bowl
  18. Cook with splashguard fitted - 3 min, 180°C, Speed OFF
  19. Flip the mushrooms carefully
  20. Cook with splashguard fitted - 3 min, 180°C, Speed OFF
  21. Transfer mushrooms to baking tray
  22. Repeat the same process with the remaining mushrooms
  23. Serve with Kewpie Mayo and Rayu
  24. Serve
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