Whilst working part-time in a Japanese restaurant when I was at Uni, I managed to pick up a lot of Japanese recipes from watching the chefs cook. One of the starters that they had there was Panko Mushrooms which is basically mushrooms deep fried in Japanese “panko” breadcrumbs. It is quick and easy to make and the breadcrumbs can be found in Japanese supermarkets.
- 10 shitake mushrooms (washed with stems removed)
- 1 large egg (beaten)
- 1 cup plain flour
- 2 cups Japanese panko breadcrumbs
- 2 cups cooking oil for deep frying
- tonkatsu sauce (for dipping)
- Heat the oil in a small pot on a medium heat.
- Whilst waiting for the oil to heat up, dip a mushroom in the plain flour so that it is lightly dusted and then dip it in the beaten egg and then coat with the panko breadcrumbs. Repeat for all the mushrooms.
- When the oil is hot enough, deep fry the mushrooms until the breadcrumbs turn golden brown (this should take around 4 minutes).
- When they are cooked, place them on a plate with a paper towel to absorb the excess oil.
- Serve hot with Japanese tonkatsu sauce or your favourite condiment.