Crispy Addictive Maitake Karaage
This crispy maitake karaage delivers deep umami and an irresistible crunch. It is light like a snack but satisfying like fried chicken.
If you love karaage but want something lighter, this maitake version is worth trying. Maitake mushrooms naturally have a rich, savory flavor that becomes even more concentrated when fried.
The trick to making them extra crispy is coating them with potato starch twice. This creates a crunchy crust while keeping the inside juicy and tender. Perfect with a squeeze of lemon and even better with sake.
What you'll need
- 1 pack maitake mushrooms
- 2 tbsp soy sauce
- 2 tbsp cooking sake
- Salt and black pepper to taste
- Potato starch as needed
- 5 tbsp vegetable oil or more
- Freshly cracked black pepper for finishing
- Lemon wedges if desired
How to make it
Tear the maitake into bite sized pieces by hand and place them in a bowl. Add soy sauce, cooking sake, salt, and black pepper, then toss well to coat and let the flavors absorb.
Place the seasoned maitake and potato starch into a bag, shake well, and massage until coated. Add more potato starch and repeat once more until the mushrooms look evenly white and fully coated.
Heat the oil in a frying pan over medium heat. Shake off excess starch and arrange the maitake in the pan. Fry until both sides are crisp and golden. Drain well, transfer to a plate, and finish with black pepper and lemon if desired.
Tips
- Use your hands to tear the maitake for rough edges that hold seasoning better.
- Double coating with potato starch creates a crispier crust.
- Avoid moving the mushrooms too early while frying to keep the coating intact.