Ingredients with Measurements:
- 1 pound mushrooms, sliced
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 eggs, beaten
- 1/4 cup milk
- Vegetable oil, for frying
Special equipment needed:
- Skewers
- Deep fryer or large pot for frying
Step-by-step instructions:
1. Preheat the deep fryer or pot of oil to 350°F.
2. Skewer the mushroom slices onto the skewers.
3. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, and onion powder.
4. In another shallow dish, whisk together the eggs and milk.
5. In a third shallow dish, place the panko breadcrumbs.
6. Dip each mushroom skewer into the flour mixture, shaking off any excess.
7. Dip the skewer into the egg mixture, making sure it is fully coated.
8. Roll the skewer in the panko breadcrumbs, pressing the breadcrumbs onto the mushroom slices.
9. Repeat the dipping and rolling process for each skewer.
10. Carefully place the skewers into the hot oil and fry until golden brown, about 2-3 minutes.
11. Remove the skewers from the oil and place them on a paper towel-lined plate to drain any excess oil.
12. Serve the mushroom kushikatsu hot with your favorite dipping sauce.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 minutes per skewer
5. Temperature:
Oil temperature: 350°F
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 30g
Protein: 8g
Substitutions for ingredients:
- Gluten-free flour and breadcrumbs can be used for a gluten-free version.
- Any type of mushroom can be used.
Variations:
- Add different spices to the flour mixture for different flavor profiles.
- Serve with different dipping sauces, such as soy sauce, sweet chili sauce, or ranch dressing.
Tips and tricks:
- Use a fork to help coat the mushroom slices in the flour, egg, and breadcrumbs.
- Make sure the oil is hot enough before frying to ensure a crispy coating.
- Serve the mushroom kushikatsu immediately after frying for the best texture.
Storage instructions:
Mushroom kushikatsu is best served fresh and should not be stored.
Reheating instructions:
Mushroom kushikatsu is not recommended for reheating.
Presentation ideas:
- Serve the mushroom kushikatsu on a platter with dipping sauce in the center.
- Garnish with chopped green onions or sesame seeds.
Garnishes:
- Chopped green onions
- Sesame seeds
Pairings:
- Japanese rice
- Miso soup
- Edamame
Suggested side dishes:
- Japanese cucumber salad
- Seaweed salad
- Tempura vegetables
Troubleshooting advice:
- If the coating is not sticking to the mushrooms, try dipping them in the egg mixture again before rolling in the breadcrumbs.
- If the coating is falling off during frying, make sure the oil is hot enough and do not overcrowd the fryer or pot.
Food safety advice:
- Use caution when handling hot oil.
- Make sure the mushrooms are fully cooked before serving.
Food history:
Kushikatsu is a popular Japanese dish that consists of skewered and deep-fried food. It originated in Osaka and is often served with a variety of dipping sauces.
Flavor profiles:
Mushroom kushikatsu has a crispy, crunchy coating with a savory and earthy flavor from the mushrooms.
Serving suggestions:
Serve mushroom kushikatsu as an appetizer or as part of a Japanese-style meal.
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Region: Japanese