Maitake mushrooms are delicious when grilled or roasted, but in Japan, they are often enjoyed fried. In Karikari Maitake, maitake mushrooms are pan-fried instead of being deep-fried, which enhances their natural flavor while creating a crispy texture.
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What is Karikari Maitake?
Karikari Maitake is a dish made by coating maitake mushrooms with starch and pan-frying them until crispy. "Karikari" means crispy in Japanese, and as the name suggests, this dish offers a crispy texture to maitake mushrooms that differs from simply stir-frying them. It is quick and easy to prepare, making it perfect as a side dish to accompany your meal or as a savory snack to pair with drinks.
Maitake mushrooms are well-suited to oil, which is why pan-fried dishes like this one and tempura are popular in Japan. The use of oil enhances the natural flavor of the maitake while bringing out its nutritional benefits. You don’t need any special Japanese ingredients to make it, so feel free to give it a try.
Exploring the nutritional power of maitake mushrooms
Maitake mushrooms have been native to Japan for centuries, but they are quite rare and not easy to find, even in the deep mountains. Due to their scarcity, they were once so valuable that they could be exchanged for an equal weight of silver.
The reason for this high value lies in the fact that maitake is known to improve overall well-being. They mainly contain the following nutrients:
- Vitamin B2
- Vitamin D
- Potassium
- Folate
- Niacin
- β-glucans
Among these, particular note should be taken of vitamin D and β-glucans.
Maitake mushrooms boast more than ten times the vitamin D content of shiitake mushrooms, making them one of the top sources of vitamin D in the mushroom family. This vitamin is essential for absorbing calcium and phosphorus, which are crucial for building healthy bones. While it can be found in meat and fish, it is not present in vegetables or legumes, making it particularly important for vegans. Additionally, when consumed with oil, the absorption rate of vitamin D is known to increase by about 1.5 times. This is why maitake pairs well with oil.
The β-glucans found in maitake are also noteworthy. They are a type of soluble dietary fiber that can help regulate immune function, lower bad cholesterol (LDL) levels, and potentially improve symptoms of cancer and allergies. This nutrient is already being used as an anti-cancer agent, and research on its benefits is ongoing worldwide.
Overall, maitake mushrooms are a fantastic ingredient that should be actively included in your diet. So, let’s aim for better health by enjoying them deliciously in this recipe.
Fresh maitake vs. frozen maitake
Some readers may know that freezing mushrooms, including maitake, before cooking can enhance their umami flavor. In fact, when mushrooms are cooked directly from frozen, the cell walls break down more easily, releasing flavorful components and improving their taste.
However, note that this general rule doesn’t apply to this dish. Since karikari maitake is a dish in which maitake mushrooms are enjoyed with a crispy texture, using frozen maitake may cause them to lose that texture. Therefore, to fully enjoy this dish, it is recommended to use fresh maitake mushrooms.
Seasoning options
Karikari maitake is usually seasoned with salt, pepper, and sometimes lemon juice. While you can also season it with soy sauce and garlic, similar to Karaage (Japanese fried chicken), I wouldn’t recommend doing so because strong seasonings can overpower the delicate flavor of maitake mushrooms. Even if you add a twist to the seasoning, it is advisable to let the flavor of the maitake shine through.
📋Step-by-step recipe
Ingredients
- 3.5 oz maitake mushrooms
- 2 Tbsp potato starch or corn starch
- 3 Tbsp neutral oil (for pan-frying)
Seasonings:
- ⅛ tsp salt
- ⅛ tsp ground black pepper
Garnish (optional):
- parsley leaves
- lemon wedge
Instructions
🕒 Total: 7 mins
Step 1
Trim off the base of maitake mushrooms and separate them into smaller or individual pieces. Put the pieces and starch into a plastic bag, twist the bag shut, and shake it to coat them.
Step 2
Heat the oil in a pan. Once the pan is hot, add the maitake mushrooms and toss them in the oil. Pan-fry them over medium heat until browned, then flip them over and cook until browned on the other side. Finally, sprinkle with salt and pepper.
Step 3
Serve on a plate with lemon and parsley to taste.
To Store
You can store it in the refrigerator for up to 3 days. However, it is best to consume it as soon as possible after cooking to enjoy its optimal texture.
Tips on how to make
- Do not rinse the maitake mushrooms. Rinsing them can cause not only their umami components and vitamins to wash away, but it can also result in a watery dish. If you are concerned about dirt, wipe them clean with a paper towel instead.
- When pan-frying the maitake mushrooms, try to avoid moving them as much as possible. This will help prevent the coating from coming off, resulting in a crispier finish.
Recipe card
Karikari Maitake (Crispy Japanese Maitake Mushrooms)
Ingredients
- 3.5 oz maitake mushrooms
- 2 Tbsp potato starch or corn starch
- 3 Tbsp neutral oil (for pan-frying)
Seasonings:
- ⅛ tsp salt
- ⅛ tsp ground black pepper
Garnish (optional):
- parsley leaves
- lemon wedge
Instructions
- Trim off the base of maitake mushrooms and separate them into smaller or individual pieces. Put the pieces and starch into a plastic bag, twist the bag shut, and shake it to coat them.
- Heat the oil in a pan. Once the pan is hot, add the maitake mushrooms and toss them in the oil. Pan-fry them over medium heat until browned, then flip them over and cook until browned on the other side. Finally, sprinkle with salt and pepper.
- Serve on a plate with lemon and parsley to taste.
Notes
- You can store it in the refrigerator for up to 3 days. However, it is best to consume it as soon as possible after cooking to enjoy its optimal texture.
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