Elegant Shiitake Mushroom Sweet and Sour
Elegant Shiitake Mushroom Sweet and Sour
Shiitake Mushroom Sweet and Sour! Melts in Your Mouth~
You can easily make this with shiitake mushrooms! It tastes like a high-end Korean meal and is perfect for kids’ palates too! ^^
Ingredients- 4 fresh shiitake mushrooms
- 1 cup potato starch (for coating)
- 2 egg whites
- Cooking oil, for deep frying
- 1 green chili pepper
- 50g onion
- 4 cloves garlic
- A little bit of carrot (approx. 30g)
Sauce Seasoning- 2 Tbsp soy sauce
- 2 Tbsp sugar
- 3 Tbsp cooking wine (or mirin)
- 2 Tbsp soy sauce
- 2 Tbsp sugar
- 3 Tbsp cooking wine (or mirin)
Cooking Instructions
Step 1
First, prepare the fresh shiitake mushrooms. Carefully remove the tough stems with a knife. Quickly rinse them under running water, pat them dry thoroughly, and then slice them into bite-sized pieces. Preserving the mushrooms’ aromatic flavor is key.
Step 2
Time to make the batter. In a wide bowl, place the potato starch. Gradually add water while mixing, ensuring there are no lumps. The batter should be thick but pourable – this is the secret to a crispy coating. (Approximately 4-5 tablespoons of water per cup of starch, but adjust as needed depending on the type of starch used.)
Step 3
Crack the eggs and separate the whites into a clean bowl. Whisk the egg whites until lightly frothy and smooth. This will help create a lighter coating.
Step 4
Add the sliced shiitake mushrooms to the bowl with the whisked egg whites. Toss them gently to coat each mushroom piece evenly. This creates a base for the starch to adhere to.
Step 5
Now, transfer the egg white-coated shiitake mushrooms into the bowl with the prepared potato starch batter. Mix well, ensuring each mushroom is thoroughly coated. Aim for a thin, even layer of batter for optimal crispiness.
Step 6
Heat a generous amount of cooking oil in a deep pan or wok to about 170-180°C (340-355°F). (Test the oil by dropping a small piece of batter; it should sizzle and float immediately.) Carefully add the coated shiitake mushrooms, a few at a time, and deep-fry for 2-3 minutes until golden brown and crispy. Frying in batches prevents overcrowding and ensures crispiness. Remove the fried mushrooms with a slotted spoon and drain on paper towels.
Step 7
Prepare the vegetables for the sweet and sour sauce. Remove seeds from the green chili pepper and peel the onion and carrot. Dice them into bite-sized pieces. Thinly slice the garlic cloves. Heat a little cooking oil in a pan over medium-low heat. Add the sliced garlic and sauté until fragrant, taking care not to burn it. Add the diced onion, carrot, and green chili pepper, and stir-fry briefly until they are tender-crisp. You want to retain some of their fresh crunch.
Step 8
Pour all the sauce ingredients (2 Tbsp soy sauce, 2 Tbsp sugar, 3 Tbsp cooking wine) into the pan with the sautéed vegetables. Stir well and bring to a gentle simmer. Once the sauce starts to bubble, add the fried shiitake mushrooms. Increase the heat to high and stir-fry quickly for about 1 minute, just long enough to coat the mushrooms evenly with the sauce. Avoid overcooking, as this can make the coating soggy.
Step 9
Serve the beautifully prepared shiitake mushroom sweet and sour immediately on a serving plate. Enjoy the delightful contrast of crispy coating and tender mushroom with every bite. Make your meal special with this homemade delicacy!
