Karikari Maitake (Crispy Japanese Maitake Mushrooms)
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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Servings: 2
Ingredients
- 3.5 oz maitake mushrooms
- 2 Tbsp potato starch or corn starch
- 3 Tbsp neutral oil (for pan-frying)
- pinch of salt
- pinch of ground black pepper
Garnish (optional):
- parsley leaves
- lemon wedge
Instructions
- Trim off the base of the maitake mushrooms and separate them into smaller or individual pieces. Put the pieces and starch into a plastic bag, twist the top closed, and shake to coat evenly.
- Heat the oil in a pan. Add the maitake mushrooms and toss to coat them with the oil. Pan-fry over medium heat until browned, then flip them over and cook until browned on the other side. Finally, sprinkle with salt and pepper.For the best results, arrange the maitake mushrooms in the pan with as little overlap as possible. If your pan is small, cook them in batches.
- 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.
Nutrition
Calories: 231.4kcal Carbohydrates: 9.89g Protein: 1.69g Fat: 21.62g Polyunsaturated Fat: 6g Monounsaturated Fat: 13.48g Sodium: 121.23mg Potassium: 213.13mg Fiber: 2.52g Sugar: 0.52g Vitamin A: 44.79IU Vitamin C: 5.74mg Iron: 0.3mg
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