Deep-Fried Maitake Mushrooms

One of the must-try experiences in Japan is to frequent an izakaya in the evening. Izakaya, or Japanese pub, is where people enjoy a cold glass of beer with some snacks (otsumami).

Otsumami portions are usually just enough for one or two, but people order several dishes to accompany their drink.

This deep-fried maitake mushrooms recipe is an easy otsumami recipe you can make in your kitchen. Don’t forget to serve the mushrooms with some cold beer.

Ingredients for Deep-Fried Maitake Mushrooms

• maitake mushrooms
• all-purpose flour
• katakuriko/potato starch
• chicken stock powder

Maitake Mushrooms (舞茸)

Many Japanese dishes use maitake mushrooms, especially in nabemono (hot pot dishes). These mushrooms are also really delicious in deep-frying, which is what this recipe is all about. You can also use maitake in tempura, another amazing Japanese deep-frying recipe.

If you cannot find maitake mushrooms, you can substitute with the same amount of oyster mushrooms (NOT king oyster mushrooms).

Katakuriko (片栗粉)

Katakuriko or potato starch is the most common starch in Japanese cuisine. This starch is widely available in most Asian grocery stores.

For this recipe, you can substitute katakuriko with cornstarch or rice flour. Cornstarch gives the closest texture to the original recipe, while rice flour will yield crispier fried mushrooms.

How to Deep-Fry Maitake Mushrooms

1. Prep the mushrooms

Tear maitake mushrooms with your hands into bite-size pieces. Mix all-purpose flour, katakuriko, and chicken stock powder in a mixing bowl, and add coat mushrooms with the flour mix.

2. Fry the mushrooms

Heat one inch of oil in a frying pan. Once the oil is hot, deep fry the mushrooms in batches until golden brown. Remove fried mushrooms and place them in a strainer to remove excess oil.

3. Serve the mushrooms

Arrange deep-fried maitake mushrooms on a serving plate. Serve with sliced cherry tomatoes (optional) and a cold glass of beer.