Vegan Karaage (Soy Meat Recipe) | 大豆ミートの唐揚げ

Prepare the king oyster mushrooms by slicing them into bite-sized pieces.

In a bowl, combine soy sauce, grated ginger, minced garlic, rice vinegar, and sesame oil to create a marinade.

Add the sliced mushrooms to the marinade and let them soak for at least 30 minutes.

In a separate bowl, mix cornstarch, all-purpose flour, nori flakes, and black pepper.

Heat vegetable oil in a deep pan over medium heat until shimmering.

Remove the mushrooms from the marinade, allowing excess liquid to drip off.

Coat each mushroom piece in the flour mixture, pressing lightly to adhere.

Fry the coated mushrooms in batches until golden brown and crispy, about 4-5 minutes per batch.

Transfer the fried mushrooms to a paper towel-lined plate to drain excess oil.

Garnish with sliced green onions and serve with lemon wedges and sriracha.

Equipment Needed

Dietary

Allergens