Teriyaki mushroom fries
If you're collecting ideas for appetizers and finger food to serve over the coming holidays, here's something new and quite unexpected. Easy to make, the ingredients are few, but the flavors and textures are hugely delightful.
Ingredients
Teriyaki sauce
- 3 tablespoons Japanese soy sauce
- 3 tablespoons sake
- 3 tablespoons mirin
Mushrooms
- 250 grams oyster mushrooms
- 1 small egg
- ⅓ cup potato starch
To cook and garnish
- cooking oil
- 1 tablespoon finely sliced scallions
- 1 teaspoon toasted sesame seeds
Instructions
- In a small sauce pan, simmer the soy sauce, sake and mirin until reduced by a little more than half. Set aside to cool.
- In a mixing bowl, toss the mushrooms with the egg.
- Add the starch and toss thoroughly to distribute evenly.
- In a wok or frying pan, heat enough cooking oil to reach a depth of at least two inches.
- Over medium-high heat, fry the mushrooms in batches until golden and crisp, and move to a strainer.
- Dump the mushrooms into a clean mixing bowl, drizzle in the reduced teriyaki sauce and toss.
- Garnish the teriyaki mushroom fries with toasted sesame seeds and sliced scallions before serving.