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Snacks

Japanese Karaage Mushrooms with Wasabi Mayo Recipe

Freshly Picked

Snacks
A white plate with plant-based Japanese Karaage Mushrooms and chopsticks, served with a small bowl of creamy Wasabi Mayo sauce.
A white plate with crispy Japanese Karaage Mushrooms, Japanese-inspired, served with plant-based mash and tangy Wasabi Mayo on a blue surface.

Crispy, golden, and seriously moreish, these Japanese-style karaage mushrooms are the ultimate plant-based snack. Coated in a light batter and fried to perfection, dip them in punchy wasabi mayo for an extra hit of flavour.

You will need

Serves 4

  • 600g mixed mushrooms
  • Oil, for deep frying

For the batter:

  • 80ml soy milk
  • 1 clove garlic, grated
  • 2cm ginger grated
  • 1 1/2 tablespoon sesame oil
  • 2 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 5 tablespoon potato starch
  • 1/2 teaspoon ground black pepper

For the wasabi mayo:

  • 2 teaspoon wasabi
  • 100g vegan kewpie
  • 1/2 lemon, juice only

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Directions

15 mins to prep

30 mins to cook

  1. Step 1

    Add all of the dry ingredients for the batter into a large bowl and combine. Add the wet ingredients gradually, whisking until smooth.

  2. Step 2

    Tear the mushrooms up into chunky pieces and place them into the batter, coating all the mushrooms.

  3. Step 3

    Heat oil in a large wok to 180°C. Take the mushrooms from the batter and rub gently against the side of the bowl to take off any excess batter. Place into the fry oil and fry in batches for 5 to 7 minutes or until golden.

  4. Step 4

    Remove from the oil and place on a plate lined with paper towels. Season with a sprinkle of salt while the mushrooms are still hot.

  5. Step 5

    In the meantime, mix the wasabi and mayo and lemon until combined. Place in a ramekin and serve with the crispy mushrooms.

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Recipe: Simon Toohey

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